Julienne Vegetable Soup

Serves: 8
Total Calories: 87


16 cups beef broth canned
2 carrots cut in julienne* strips
1 potato medium, cut in julienne strips
1 turnips small, cut in julienne strips
1 onion small, cut in julienne strips
1/2 teaspoon marjoram dried, crushed
Salt and pepper to taste


In a saucepan, bring the broth, carrots, potato, turnip, onion and marjoram to a boil. Salt and pepper to taste. Cover and reduce heat simmer 15 to 20 minutes or until vegetables are tender. Serve hot with croutons made from dried bread slices, which have been buttered, diced and dried out in a slow oven.

* Julienne means to cut food into long thin strips, resembling matchsticks.

Nutritional Facts:

Serves: 8
Total Calories: 87
Calories from Fat: 0

This Julienne Vegetable Soup recipe is from the Menu Planner Cookbook. Download this Cookbook today.

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