Title: Garden Vegetable Soup
Categories: Soup
Yield: 1 Gallon
| 1 1/2 | c | Chopped onions |
| 1 | c | Chopped leeks |
| 1 | | Garlic clove, minced |
| 1 | tb | Cooking oil |
| 8 | c | Chicken broth |
| 8 | c | Cubed peeled potatoes |
| 4 | | Carrots, sliced |
| 2 | c | Diced turnips |
| 2 | c | Sliced mushrooms |
| 6 | oz | Spinach, cut into thin strips |
| 1 | lb | Smoked Polish sausage, thinly sliced and browned |
| 8 | oz | Package pasta wheels, cooked and drained |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| | | Grated Parmesan cheese |
In a large soup kettle or Dutch oven, cook onion, leeks and garlic in oil
until tender, about 5 minutes. Add chicken broth, potatoes, carrots,
turnips and mushrooms. Cover and cook over low heat until vegetables are
tender, about 30 to 40 minutes. Add spinach and sausage and cook for 10
minutes. Add pasta, salt and pepper and heat through. Serve with Parmesan
cheese.