Low Fat Vegetable Soup
Ingredients
2 pounds carrots
1 turnip, chopped
1 parsnip, chopped
2 medium sized s rutabaga, chopped
1 large Onion, roughly chopped
2 cups celery, diced
2 cans stewed tomatoes (or fresh)
8 cups beef stock
Preparation
1
Peel and dice vegetables. Add to a large stock pot. Add beef stock. Bring to a boil and boil and cook until vegetables are tender.
.
About
Freezes well.
Yield:
12.0 cups
Added:
Friday, December 10, 2010 - 1:02am
