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Title: Dr. Connelly's Vegetable Soup
Categories: Soups
Yield: 1 Batch

4 c Chicken stock
4 tb Tomato paste
1 c French beans
- (haricots verts);
- cut into 1" lengths
1 c Celery with leaves;
- finely chopped
2 md Zucchini (courgettes);
- up to 3, quartered
- lengthwise, thinly sliced
2 tb Parsley; finely chopped
1/2 ts Paprika
Sea salt and fresh black
- pepper or fish sauce

Bring stock or water and tomato paste to a boil, blend with a wire
whisk and skim. Reduce heat, add beans, celery and zucchini and
simmer until they are just tender and still green, about 10 minutes.
Stir in parsley and season to taste.

Recipe by Nourishing Traditions, edited by Sally Fallon Morrell

Recipe FROM: <gopher://sdf.org/0/users/christyotwisty/phlog/recipes/
20190209-connellysoup.txt>

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