Fresh parsley complements this tasty, light red soup.
Yield:
Serves 4-6Ingredients
4 cups beef stock
1 bay leaf
6 cups fresh tomatoes, peeled and chopped, or canned, undrained and chopped
2 tablespoons chopped summer savory
1 clove garlic, minced
2 onions, peeled and chopped
4 carrots, peeled and sliced
2 stalks celery, chopped
1/2 cup chopped parsley
1 potato, peeled and chopped
Salt and pepper to taste
Chopped parsley
Instructions
Combine all but last 2 ingredients in soup kettle. Heat just to a boil, reduce heat, and simmer, partially covered, 15 minutes or until vegetables are tender. Remove bay leaf. Press through food mill and season with salt and pepper. Garnish with chopped parsley.
