Hare'S Pawspring Vegetable Soup - cooking recipe

Ingredients

1 T. unsalted butter
3 medium carrots, peeled and sliced
2 medium onions, peeled and chopped
2 celery stalks, chopped
1/4 c. tomato paste
2 vegetable bouillon cubes, crumbled
Salt and pepper, to taste
2 c. (4 oz) shredded green cabbage
1/2 c. (2 oz) sliced green beans
1 t. cornstarch
Crusty bread, for serving

Preparation

1. Melt the butter in a large saucepan over medium heat. Add the carrots, onions and celery and cook, stirring, for 4 minutes (do not let the vegetables brown.)

2. Stir in the tomato paste and bouillon cubes, add 4 1/2 cups water, and season with salt and pepper.

3. Bring to a boil, stirring, then cover the pan, reduce the heat, and simmer for 10 minutes.

4. Stir in the cabbage and green beans, cover again, and simmer until the vegetables are tender, another 10 minutes.

5. In a bowl, blend the cornstarch with a little warm water and stir it into the soup. Bring the soup back to a boil, stirring continuously, and cook for 2 minutes.

6. Reduce the heat and simmer, uncovered, for 10 more minutes, then add salt and pepper if needed and serve the soup with crusty bread.