How To make Four Day Vegetable Soup By James Beard, Chef

1 lg Onion; peeled; fine chopped
3 ea Garlic cloves; peeled and
-finely chopped 2 c Cabbage; cooked and finely
-chopped 2 ea Carrots; peeled; shredded
1 sm Turnip; peeled; fine diced
1 ea Mushrooms; chopped
4 ea Swiss chard leaves & stems
2 sm Zucchini; finely diced
4 ea Rosemary leaves; fresh, or
1 ts Rosemary; dried; crushed
1 md Tomato; peeled; seeded and
-chopped 1 tb Salt; to taste
1 ts Pepper, black; ground fresh
-to taste Put all the vegetables and the rosemary in a deep pan. Cover with water and add salt and pepper to taste -- about 1 tblspn salt and 1 tspn pepper. Bring to a boil gradually over low heat. Cover pot and simmer the soup gently for 1-1/2 to 2 hours, or until all the flavors are well blended. Taste and correct the seasoning. Serve with crackers, cheese, or whatever you'd like. * Examples of variations * First day: Enough soup for four people. Serve as described above. Second day: Add to the remainder another couple of peeled and chopped tomatoes, a few leaves of finely chopped spinach, another zucchini, and a few leftover cooked chickpeas. Add a bit of grated lemon rind and a touch of onion about 10 minutes before serving. Third day: For lunch, the soup is good cold with a dollop of creme frai'che. Fourth day: Add 2 or 3 peeled and diced beets, another cup of finely chopped, cooked cabbage, 3 or 4 more mushrooms, and if any, a little left over vegetable broth cooked from another day. NOTE: Of course, if you have some chicken or vegetable broth you can add it to the soup. The secret is to have variations of color, texture and flavor.