Vegetable StockUse bits and pieces of fresh vegetables which are

Vegetable Stock4 1/2 quarts water3 medium onions, diced5 stalks celery,

Vegetable Cream Soup1 tablespoon Argo  

Tuscan-Style Ribollita6 slices (1/4-inch thick) day-old crusty French bread3 cloves

Tortilla Soup3 tablespoons vegetable oil1/3 cup chopped onion1 1/3 cups

Brie Soup1 medium onion, diced1 1/2 cups sliced mushrooms1 cup

Tortellini and Tomato Soup1 (16 ounce) package frozen cheese tortellini2

Tomato Florentine Soup4 cups water1 bouillon cube1 bay leaf1 medium

Tomato Consomme4 cups tomato juice2 cans undiluted condensed consomm  

Tavern Soup1/4 cup chopped celery1/4 cup chopped carrots1/4 cup chopped