Thursday, November 29, 2007

Recipes - Vegetable Soup

Serves 6
4 cups water
3/4to 1 cup dried vegetables
(green beans, corn, peas, tomatoes, onions, etc.)
2 packages bouillon granules or cubes
Seasonings to taste (herbs, soy sauce, or curry)
Variation: Add 1/2 cup rice, noodles, lentils,or barley with the other ingredients.

1. Bring water to a boil. Add dried vegetables, bouillon,and seasonings.

2. Simmer about 20 minutes or until vegetables are tender, though chewy. (Freshly dried vegetables will not take as long to reconstitute as those that have been stored for a long time.)

3. Remember to refrigerate leftovers.