Vegetable Soup Italian
|Cooking oil/Salad oil||2 Tablespoon|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Thinly sliced zucchini||1 Cup (16 tbs)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Finely shredded cabbage||1 Cup (16 tbs)|
|Beef bouillon cubes||2|
|Boiling water||8 Cup (128 tbs)|
|Tomatoes||2 Medium, cut into pieces|
|Uncooked broken spaghetti||1⁄2 Cup (8 tbs)|
Heat the butter and oil in a saucepot.
Add the carrots, zucchini, celery, and cabbage.
Cook, uncovered, about 10 minutes, stirring occasionally.
Add the bouillon cubes, water, and salt.
Bring to boiling; reduce heat and simmer, uncovered, 30 minutes.
Stir in tomatoes, spaghetti, and thyme; cook 20 minutes longer.