Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Olive oil
1 Onion, diced
1 Leek, light green and white
-parts only. sliced
3 Cloves garlic, peeled and
-crushed
3 Ribs celery, diced
2 Carrots, diced
3 1/2 c (1/2 small head) white
-cabbage, shredded or
-thinly sliced.
2 Boiling potatoes, red ,
-chopped with peel on.
1 sm Turnip, peeled and
-chopped.
2 1/2 c Quarts vegetable broth
1 c V-8 juice
1/2 ts Dried thyme leaves
-black pepper to taste
-a very little salt.
1 cn Drained kidney beans,
-or great northern whites,
-or chick peas
1/2 c Elbow macaroni

2 1/2 to 3 hours --- serves 10

Heat oil in very large soup pot. Add onions and cook, stirring, over
low heat for 2 minutes. Add the leek and garlic; cook, stirring, for
another minute or so. Add celery and carrots; cook, stirring, for an
additional minute or so. Stir in the cabbage, potatoes, turnip,
vegetable broth (or bouillon cubes and water), tomato juice and
thyme. Bring to a boil. Season with pepper to taste. Turn down, and
simmer covered for 2 to 2 1/2 hours, or until the vegetables are
tender. Add macaroni and beans during the last 30 minutes.

Serve hot with crusty bread or rolls. == Courtesy of Dale Gail
Shipp, Columbia Md. ==

Converted by MMCONV vers. 1.50 From: Dale Shipp Date: 04-18-96

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