{{ :recipes:french_provencal.jpg?direct&200|}}
====== Penn Ave French Provencal Soup ======
/* Description */

This was my favorite vegetable soup growing up. The best part was that you could up the tomato-cheese factor by adding more of the tomato mixture. 

<WRAP right>{(rater>id=100|name=Penn Ave French Provencal Soup|type=rate|headline=off)}</WRAP>
|**Preheat:** °|**Yield:**  servings||
|**Prep:** 0:15|**Wait:** 0:00|**Cook:** 1:30|


====== Ingredients ======
** Soup **
  * 4 qts Water
  * 2 cups sliced Carrots
  * 2 cups diced Potatoes
  * 2 cups diced Onions
  * 1 TBSP Salt
    * Simmer 1 hour

  * 2 beef bullion cubes
  * 1 can Kidney Beans, drained
  * 1/2 cup Spaghetti, broken
    * Add, simmer 1/2 hour

**Tomato Mix**
  * 1 clove Garlic, crushed
  * 1 can Tomato Paste
  * 1 1/2 tsp dried Basil
  * 1/2 cup grated Parmesan Cheese
  * 1/4 cup oil
    * Mix together
Stir in tomato mix to taste


====== Notes ======

{{ :recipes:provencal_soup_s1.jpg?100|}}{{ :recipes:provencal_soup_s3.jpg?100|}}{{ :recipes:provencal_soup_s2.jpg?100|}}

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====== Nutrition ======
|Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): |
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|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



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