Winter Vegetable Soup w/Pasta
1 tablespoon of oil
1 large onion, chopped
1 small rutabaga, peeled and thickly sliced
1 cup of sliced celery
1 cup of sliced carrots
1/4 head white cabbage, shredded
4 cups of hot beef broth
1/2 cup of vermicelli
1 tablespoon of chopped parsley
1/4 cup of sour cream, optional
Heat oil in large saucepan. Add onions and sauté until translucent. Add
remaining vegetables and sauté for 1 minute longer. Add beef broth
and simmer, covered, for 20 minutes.
Add vermicelli, stir soup well, and cook for about 4 minutes or until
pasta is just tender. Serve each portion garnished with chopped parsley
and 1 tablespoon of sour cream, if desired. Serves 4 |
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