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Soup & Stew
Melissa's Corporate Chefs
6 quarts Water
8 large Potatoes cubed
1 cup Organic Green Beans cut into 1 inch pieces
2 large Organic Carrots sliced thin
8 Organic Tomatoes blanced peeled and chopped
1 large Organic Cabbage cubed in 1 inch chunks
3 Onions chopped finely
4 large Dill Pickles chopped
1 6 ounce can Tomato Paste
4 Organic Bell Pepper (use Green Bell Pepper) chopped
1 stalk Organic Celery sliced thinly
2 tablespoons Basil
2 tablespoons Oregano
2 tablespoons Thyme
Salt and Pepper to taste
Bring water to a boil. Add potatoes, carrots, celery, green beans and tomatoes.
Cook until almost tender.
In a bowl, mix tomato paste with 1 cup of the hot stock from the pot until smooth.
Add mixture back to pot and stir thoroughly.
In a skillet, brown onions and green peppers lightly, then add to pot with cabbage and cook until tender, about 5 -10 minutes.
Remove from heat.
Stir in parsley, dill pickles, herbs, salt and pepper.
