Country Vegetable Soup
|Fresh broccoli||1 1⁄2 Pound (681 Gram)|
|Carrots||4 , pared|
|Zucchini||1 Medium, halved lengthwise|
|Onion||1 Medium, halved|
|Green pepper||1 , halved and seeded|
|Garlic||1 Clove (5 gm), minced|
|Cooked ham||1⁄2 Pound, cut in 1-inch (2.5 cm) pieces (227 Gram)|
|Chicken broth||750 Milliliter (3 Cups)|
|Water||750 Milliliter (3 Cups)|
|Salt||1 Teaspoon (5 Milliliter)|
|Pepper||1⁄2 Teaspoon (2 Milliliter)|
|Uncooked broken thin spaghetti||500 Milliliter (2 Cups)|
Wash broccoli and break into small pieces, removing woody stems.
Assemble Salad Maker with Thick Slicer Disc and large bowl.
Process broccoli, carrots, and zucchini.
Change disc to French Fry Cutter Disc and process onion and green pepper.
Put into 6-quart (6 liter) Dutch oven.
Add remaining ingredients except spaghetti and bring to a boil over high heat.
Reduce heat and simmer covered 30 minutes, or until vegetables are tender.
Add spaghetti and cook covered over medium heat 10 minutes.