VEGETABLE SOUP Zuppa Sauté

Ingredients

• 1 cup Carrots
• 1 cup Celery
• 1 cup Cabbage
• 1/2 cup Turnips
• 1/2 cup Onions
• 1 cup Potatoes
• 1 cup Spinach
• 2 tablespoons Cooking oil (or butter substitute)
• 6 cups Broth (vegetable or chicken)
• 4 slices Stale bread
• 2 cubes Bouillon cubes (or beef extract)
• 6 cups Water

Instructions

1. 1Select three or four kinds of vegetables from the list (carrots, celery, cabbage, turnips, onions, potatoes, spinach, lettuce or greens). Shred or chop coarsely cabbage or greens, and slice or cut in cubes the root vegetables.
2. 2Put the prepared vegetables in a pot with cooking oil or butter substitute. Let them fry until they have absorbed the fat.
3. 3Add broth and cook until the vegetables are very tender.
4. 4Fry croutons of stale bread in oil.
5. 5Serve the soup with the croutons. If broth is not available, water may be used. Add bouillon cubes or beef extract just as the hot soup is removed from the fire.