Title: Summer Vegetable Soup
Categories: Soup Stew
Yield: 10 Servings

2	tb	Olive oil
1	tb	Butter
4	md	Carrots (1/4 pound); peeled and sliced
2		Stalks celery; diced
1	lg	Onion; chopped
2		Cloves garlic; chopped
2	qt	Water
1	tb	Worcestershire sauce
1 1/4	ts	Salt
1/4	ts	Ground black pepper
1	lg	Bay leaf
1	lb	Green or other snap beans
2	lg	All-purpose potatoes; (3/4 pound)
2	sm	Yellow squash; (10 ounces)
3	lg	Ripe plum tomatoes
2	c	Torn beet greens or spinach; grated (optional)
		Parmesan cheese

1. In 8-quart saucepot, heat oil and butter over medium heat. Add carrots, celery, and onion; saute 3 minutes. Stir in garlic; saute 1 minute. Add water, Worcestershire sauce, salt, pepper, and bay leaf; cover and heat to boiling over high heat. Reduce heat to low and simmer vegetable mixture 15 minutes.

2. Meanwhile, snap the stem end off each bean and discard. Cut beans into 1-inch lengths. Peel and cut potatoes into 1/2-inch cubes. Cut squash lengthwise into quarters, then crosswise into 1/4-inch-thick slices.

3. Remove and discard bay leaf from vegetable mixture. Add beans, potatoes, and squash to vegetable mixture; heat to boiling over high heat. Reduce heat to low and cook until potatoes are tender--about 10 minutes.

4. Meanwhile, peel and chop tomatoes. Stir tomatoes and beet greens into vegetable mixture; cook until greens are wilt-ed-about 1 minute. Ladle soup into serving bowls; top with Parmesan, if desired. Serve immediately.

Posted to MM-Recipes Digest V4 #5 by LauraG [SMTP:gaggini@gate.usaor.net] on Auguy,, st 11, 1997

Recipe by: Country Living, Jul 96, Vol. 19 Issue 7

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