The recipe you see above is from a packet of xeroxed recipe cards I picked up at thrift store sometime in the last few years. The cards were bound together with an aging rubber band and cost $.35. They were compiled as a fund raiser for the Friends of the Lancaster County* Library and are all hand written by the women who contributed them. Some are difficult to read and others are dishes of a bygone era. But some, like this veggie soup recipe are simple and appealing. I'm already hungry for baked veggie and it's not nearly dinnertime yet.
*PennsylvaniaBaked Vegetable Soup
3 carrots, shredded
1 small onion, chopped
1 cup celery, chopped
1 can tomatoes
2 cups chicken broth
diced green peppers, to taste
parsley, to taste
salt and pepper to taste
1 cup shredded mozzarella cheese
Combine all ingredients except cheese in a medium sized pot and simmer for 20-30 minutes. Spoon into individual soup tureens or crocks and top with cheese. Place under broiler until cheese is slightly browned and melted.
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