Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------NORMA WRENN NPXR56B-------------------------
1 lb Roma tomatoes; peeled; 1 lb New potatoes; unpeeled; cut
Seeded Into 1" cubes
1 md Yellow onion; diced 1/2 c Celery; diced
2 c [stock] 1/2 ts Salt
4 c Water Freshly ground pepper
1 Bay leaf 1 Ear yellow corn
3 Fresh oregano sprigs 1/4 lb Green beans; trimmed; sliced
2 Fresh parsley sprigs On diagonal
2 Strips lemon zest (2" long) 1/2 c Zucchini; julienned
1/2 c Carrots; thinly sliced

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.

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