Vegetable Soup

3 carrots
2 large potatoes
2 leeks
1 small cabbage
1 small can tomato sauce
Salt and pepper to taste
1 tbsp. chicken base
1 c. chopped onion
1/2 tsp. thyme
10 c. water

Bring water to a boil and add chicken base. Chop all vegetables and add to water. Fry chopped onion in a little oil; drain and add to water and vegetables. Add seasonings and tomato sauce. Simmer for two hours.

Taken from the Bakersfield Voice
Posted by mlfulton Saturday, May 1, 2004 – 13:21