Soup & Stew
12 - 14 servings
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, blanched, peeled, and chopped
1 large organic cabbage, cubed in 1 inch chunks
3 onions, chopped finely
4 large dill pickles, chopped
1 (6 ounces) can tomato paste
4 Organic Bell Peppers (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.