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Ingredients:
3 c. soup stock
1/4 c. chopped onions
1/4 c. green beans cut in strips
2 tbsp. diced turnip
1/4 c. diced carrots
1/4 c. shredded cabbage
1 tbsp. celery, finely chopped
Salt, pepper, seasoning
Direction:
Add prepared vegetables to soup
stock. Cook until vegetables are tender (about 1/2 hour).
Season to taste. Serve hot. NOTE: Any combination of
vegetables may be used in this recipe, as long as their
exchange value adds up to one vegetable exchange. Exchange 1
serving for 1 vegetable serving.
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For
Details about Ingredients , check your nearest American Store
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