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Vegetable Soup (Vegan)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: VEGETABLE SOUP (VEGAN)
 Categories: Soups, Vegetables, Prodigy, Dec.
      Yield: 4 Servings
 
MMMMM--------------------NORMA WRENN NPXR56B-------------------------
      1 lb Roma tomatoes; peeled;
           Seeded
      1 md Yellow onion; diced
      2 c  [stock]
      4 c  Water
      1    Bay leaf
      3    Fresh oregano sprigs
      2    Fresh parsley sprigs
      2    Strips lemon zest (2" long)
    1/2 c  Carrots; thinly sliced
      1 lb New potatoes; unpeeled; cut
           Into 1" cubes
    1/2 c  Celery; diced
    1/2 ts Salt
           Freshly ground pepper
      1    Ear yellow corn
    1/4 lb Green beans; trimmed; sliced
           On diagonal
    1/2 c  Zucchini; julienned
 
  Cut tomatoes into small pieces. Set aside.  In large saucepan, saute
  butter and onion for 3-4 minutes.  Add chicken broth and water. Tie
  together with string bay leaf, oregano, parsley sprigs and lemon
  zest, and add to pan along with tomatoes, carrots, potatoes, celery,
  salt and pepper. Bring to a simmer over medium heat, reduce to low,
  cover and cook 20 minutes. Cut kernels off corn cob and add to soup
  along with green beans and zucchini. Simmer, covered for 15 minutes
  more. Remove herb bundle. Taste, adjust seasonings and serve
  immediately. From Simple American Cooking, Williams-Sonoma A Catalog
  For Cooks, Christmas 1994 :
  
  D/L from Prodigy 12-8-94.            Recipe collection of Sue Smith.
  1.80á
 
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