Recipe Name Vegetable Soup Submitted by Guest Recipe Description Made from celery, brown onion, potato, pumpkin, parsnip, turnip, peas, beans, broccoli, cauliflower, corn and salt reduced vegetable broth Quantity 1 Quantity Unit large soup pot Prep Time (minutes) 30 Cook Time (minutes) 60 Ready In (minutes) 90

Ingredients Amount Measure Ingredient 2 ounce red potatoes (six new) 4 large (7-1/4 Carrots 4 1/2 cup corn, frozen - thawed 2 cup slices Parsnips 2 medium Turnips 8 stalk, large (11\"-12\" long) celery 1 cup Peas, frozen 1 cup Fort McCoy - Green Beans, Italian Cut, Frz 2 cup flowerets Broccoli, flower clusters, raw 1 head, large (6-7\" dia) Cauliflower 3 medium (2-1/2\" dia) Onion, chopped 12 cup (8 fl oz) Vegetable stock low fat low sodium, commercial Steps Sequence Step 1 Bring stock to a simmer. 2 Use a food processor to grate/slice all vegetables to your preferred level of chunkiness. 3 Place prepared vegetable in pot with stock. 4 Simmer for an hour. 5 Add salt and pepper to season as per personal liking. 6 Serve.