VEGETABLE SOUP FOR THE SOUP KITCHEN ENJOY DAN:

GREEN BEAN WITH BROCCOLI, POTATO, CABBAGE SOUP

                                                                            By CHEF DAN:

Serves 30-40

INGREDIENTS:

1/4-cup olive oil

45 cups broth

7 cups green beans cut into 1-inch pieces

7 cups broccoli, chopped

7 onions, chopped

15 carrots, chopped

15 celery stalks, chopped

1 head of cabbage, shredded

4 pounds potatoes, peeled and cut into cubes

1/2-teaspoon salt

1    gallon can diced tomatoes

 2-tablespoon paprika

 2-tablespoon dried savory

 7-teaspoon dried thyme

 7-bay leaves

 8-eggs

1/2-cup vinegar

 4-cups macaroni

DIRECTIONS:

1.  In a stock pot over medium-high heat add oil, and when hot.

2.  Add onion, carrots, celery and garlic and cook 5-7 minutes.

3.  Add broth, cabbage, potatoes, thyme, paprika, savory, bay leaves and salt.

4.  Bring to a boil and then reduce heat and simmer for 30 minutes.

5.  Add the tomatoes, green beans, and broccoli, return to simmer, and cook for another 30 minutes.

6.  The last 15 minutes, whip the eggs.

7.  Temper egg by lading some hot broth into the bowl.

8.  Stir the soup while add the egg to the simmering broth.

9.  Stir in the macaroni and vinegar.

10.              Remove the bay leaves. ENJOY DAN:      SAVOUR!!