Root Vegetable Soup

Root Vegetable Soup

Ingredients:
4 cups Basic Chicken Stock or Two-for-One Beef Stock or low-sodium store-bought
3 cups tomato juice, home-canned or store-bought
3 thin-skinned boiling potatoes, scrubbed and chopped
4 carrots, sliced
2 medium parsnips, peeled and sliced
1 onion, cut into eighths
1 rib celery, thinly sliced
1 clove garlic, smashed
¼ cup finely chopped fresh parsley
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
¼ teaspoon salt
1 tomato, chopped

Directions:
IN A LARGE SAUCEPAN, combine the broth and tomato juice and bring to a boil over
medium heat. Add the potatoes, carrots, parsnips, onion, celery, and garlic. Reduce the
heat to medium-low and simmer until the vegetables are tender, about 45 minutes.
Season with the parsley, pepper, cumin, and salt. Add the chopped tomatoes, bring to
a boil, and serve hot.
Root Vegetable Soup & Caraway Rye Pretzels
bread
CARAWAY RYE PRETZELS
IT IS THOUGHT THAT THE WORD PRETZEL IS DERIVED FROM THE GERMAN WORD BREZEL,
WHICH REFERS TO THE PRAYER POSITION IN WHICH THE HANDS ARE CROSSED AT THE
BREAST. FOR ME, PRETZELS ARE SYNONYMOUS WITH THE EASTER SEASON, WHEN I MAKE
THESE FRAGRANT BREADS.
Makes 16