Vegetable Soup Recipes

by Rita Richardson

Can a bowl of soup defeat an army? It did back on December 12, 1602. Enemy forces tried to take over the city of Geneva but were foiled because hot vegetable soup, prepared by the women of the town, was thrown out the windows and over the walls onto the climbing warriors. When the soup was gone, they then threw the iron cauldrons at the vandals and the city was saved.

Today, little chocolate soup pots are sold in every bakery in town and vegetable soup is served in the restaurants. While I am not recommending scalding or pot hurling, I'd like to suggest two soups. The first is a simple broth, the second a hearty vegetable soup.

Broth
Combine 4 cups beef bouillon with 1 cup cranberry juice.Add a few chopped scallions and fresh chopped parsley sprigs. Heat through. A cup of this takes the edge off the appetite and warms you through. Also, it's nearly fat free.

Vegetable soup
Chop up 2-3 cups of any fresh vegetable-- onion, celery, carrots are good;
Saute in 1-2 tablespoons of olive oil. When the vegetables are softened add:
4 cups of water to the pot
1 can white or kidney beans
1/2 cup small pasta
1 small can tomatoes
Salt, pepper, and thyme, to taste
Bring to a boil and simmer, partially covered, 20 minutes. Serve with a sprinkling of parmesan cheese and give three cheers for the Swiss.

More on: Nutritional Resources for Families