Vegetable soup as made by my grandmother then adapted by my mother. A traditional Québécois vegetable soup.

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Name: Traditional Gaspé Vegetable Soup
Prep time: 30 min
Total time: 30 min
Yield: 24
Cuisine: Québécois
Ingredients: 1 medium soup bone; 2 tbsp Beef Bovril; 1/4 tsp salt; 1/4 tsp pepper; 1/4 tsp celeri salt; 1 large onion; 2 stalk celeri; 1 cup green cabbage; 1 cup carrots; 1 cup turnip; 1 cup beans; 1 cup brocoli; 1 cup cauliflower; 1 handful rice; 2 cans tomato soup

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INGREDIENTS

1 medium soup bone
2 tbsp Beef Bovril
1/4 tsp salt
1/4 tsp pepper
1/4 tsp celeri salt
1 large onion
2 stalk celeri
1 cup green cabbage
1 cup carrots
1 cup turnip
1 cup beans
1 cup brocoli
1 cup cauliflower
1 handful rice
2 cans tomato soup

Servings

INSTRUCTIONS

Fill a soup cauldron with water and incorporate soup bone, Bovril, onion, celery, salt, pepper and celery salt. Cook for 1 hour cook low heat.

Add cabbage. Continue to cook on low heat for 1/2 hour.

Add carrots, turnip and beans. Continue to cook on low heat for 1/2 hour

Add brocoli and cauliflower. Continue to cook on low heat for 1/2 hour.

Add rice. Continue to cook on low heat for 1 hour.

Add tomato soup. Continue to cook on low heat for 1 hour.

Simmer for 4 to 5 hours.

NOTES

When you add the vegetables and the water level gets low, add water to maintain the water level until it's time to add the tomato soup.

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Nutrition

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Serving Size: 1 Serving (58g)
Recipe Makes: 24 Servings

Calories: 19
Calories from Fat: 1 (5%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 17.1mg		1 %
Potassium 106.1mg		3 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 3.2g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 19

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