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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Reader Comments (Page 1 of 1)
11-19-2007 @ 6:10PM
Marisa McClellan said...
I can't actually speak from experience on this recipe, as I haven't actually made it. I imagine it would be good, it sounds good to be, but I don't know. I posted it as much for the story and the seasonality as for the recipe.
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11-19-2007 @ 7:15PM
ShortWoman said...
So do tell! Is it good??
You can't just dump a recipe-bomb like that without commentary........
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1-04-2008 @ 12:29AM
kawaiimorte said...
I have tried this out and let me just say, it was fantastic! I have already made it three times for my family and every time the bowls are scraped clean. I think the melted cheese in the individual crocks really make this soup have a personal homey feel.
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