Log Cabin Inn Irish Vegetable Soup
2 tablespoons margarine
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1/2 cup chopped onion
1 clove garlic, minced
8 cups chicken broth
1 bay leaf
2 cups shredded cabbage
1 cup chopped potatoes
1 cup chopped tomatoes
2 teaspoons seasoned salt
1 teaspoon ground pepper
1/2 teaspoon grated lemon peel
In large soup pot, melt margarine. Add carrots, celery, onion and garlic and cook over very low heat, stirring frequently, about 30 minutes or until vegetables are very soft. Add broth and bay leaf. Increase heat and bring broth to a boil. Reduce heat and simmer 30 minutes. Add remaining ingredients and bring to a rolling boil. Reduce heat and cook, uncovered about 45 minutes.
Makes 6 servings.
Milwaukee Journal Sentinel