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| 4 1/4 x ca. 4 Liter | Water boiling |
| 2 x ca. 450 g | Carrots fresh |
| 4 Teelöffel | Garlic Dehy Gra |
| 2 x ca. 450 g | celery fresh |
| 1 1/2 x ca. 4 Liter | Tomatoes # 10 Can |
| 2 x ca. 450 g | Cabbage White Fresh |
| 3 x ca. 450 g | Potatoes French Fz |
| 2 x ca. 450 g | onions dry |
| 8 x ca. 30 g | Pepper Swt Grn Fresh |
| 1 1/16 x ca. 450 g | Soup Gravy Base Beef |
| 2 Tasse | Salad Oil; 1 Gal |
| 2 Teelöffel | Pepper Black 1 Lb Cn |
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1. Saute' Garlic And Onions In Salad Oil Or Shortening Until Tender. Set Aside For Use In Step 4.
2. Stir Soup And Gravy Base In Boiling Water To Make Stock.
3. Heat Stock. Add Carrots And Celery. Bring To A Boil. Cover; Reduce Heat; Simmer 15 Minutes.
4. Add Sauteed Garlic And Onions, Peppers, Potatoes, Cabbage, Tomatoes, And Pepper; Bring To A Boil; Reduce Heat; Simmer 30 Minutes Or Until Vegetables Are Tender.
And Fry With Onions.
Onions.
Recipe No. A01100.
Carrots And 2 Lb 12 Oz Fresh Celery A.P. Will Yield 2 Lb Chopped Celery.
Chopped Peppers; 3 Lb 11 Oz Fresh White Potatoes A.P. Will Yield 3 Lb Diced Potatoes; 2 Lb 8 Oz Fresh Cabbage A.P. Will Yield 2 Lb Chopped Cabbage.
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