Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site cbscc.UUCP Path: utzoo!linus!decvax!harpo!ihnp4!cbosgd!cbscc!co From: co@cbscc.UUCP (Corinna Owens) Newsgroups: net.cooks Subject: Sausage-Vegetable Soup Message-ID: <1464@cbscc.UUCP> Date: Sat, 14-Jan-84 15:34:55 EST Article-I.D.: cbscc.1464 Posted: Sat Jan 14 15:34:55 1984 Date-Received: Sun, 15-Jan-84 06:14:39 EST Organization: AT&T Bell Laboratories , Columbus Lines: 27 Here is a recipe for a very delicious soup if you like vegetables and sausage. The recipe is out of Betty Crocker's Step-by-Step Picture Cookbook. _____________ 1 medium onion, chopped (about 1/2 cup) 2 tablespoons vegetable oil 4 cups water 3 medium carrots, thinly sliced (about 1 1/2 cup) 2 medium stalks celery (with leaves), thinly sliced (about 1 cup) 2 teaspoons salt 1/2 teaspoon dried chervil leaves 1/2 teaspoon dried thyme leaves 2 medium zucchini, cut lengthwise in half, then into 1/4-inch slices 1 pint cherry tomatoes, cut in half 1 pound Polish sausage, cut into 1/4-inch slices 1 can (15 ounces) great northern beans Cook and stir onion in oil in Dutch oven until tender. Stir in water, carrots, celery, salt, chervil and thyme. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 30 minutes. Stir zucchini, tomatoes, sausage and beans (with liquid) into vegetables in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Skim fat if necessary. 6 to 8 servings.