6 c Spring Water 4 c Sweet Potatoes, cut up into 1 inch cubes 2 c Chopped Celery 11/2 c Sliced Leeks 11/2 c Sliced Onions 1 c Cut Green Beans 1/2 tsp Thyme 1/4 tsp Cloves
Dash Cayenne Pepper 1/2 Cup Non-fat Milk Powder
1. Place all vegetables, except green beans, in a large pot with 6 cups water. Bring to a boil. Reduce heat, cover and simmer until vegetables are tender.
2. Transfer 1/2 the contents of the pot, including 1/2 the vegetables and blend until pureed.
3. Return pureed mixture to the pot and stir in the green beans and spices.
4. Bring soup to a boil again, lower heat, cover and cook until beans are tender, stir in the milk.
Makes 10 cups.
Dash Cayenne Pepper 1/2 Cup Non-fat Milk Powder
1. Place all vegetables, except green beans, in a large pot with 6 cups water. Bring to a boil. Reduce heat, cover and simmer until vegetables are tender.
2. Transfer 1/2 the contents of the pot, including 1/2 the vegetables and blend until pureed.
3. Return pureed mixture to the pot and stir in the green beans and spices.
4. Bring soup to a boil again, lower heat, cover and cook until beans are tender, stir in the milk.
Makes 10 cups.
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