Vegetable Soup

Let’s make it

1. Combine all ingredients in an 8-quart pot, adding enough water to just cover the vegetables.
2. Bring to a boil; reduce heat and partly cover. Simmer about 1 hour, stirring occasionally, until vegetables are tender.
3. Remove bay leaf. Adjust water and seasonings to taste. Cool leftovers promptly and refrigerate or freeze.

From the complete review edition, page 35. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.