Thanksgiving Soup
From Gem's Vegetarian Cooking
Source: Mommy Logan
- 2 large onions, diced
- 2 cloves garlic, minced
- 2 tbs oil
- 3 qts chicken broth
- 20 oz frozen corn
- 8 cups banana squash, precooked and cubed
- 4 cups monterey jack cheese, grated
- 3 large avocadoes, cubed
- 8 cups brown rice, cooked
- 4 cups pumpkin seeds, taosted
In large pot saute onions and garlic in oil until soft. Add broth and bring to a boil. Add corn and cooked squash and heat through.
Put the remaining ingredients in bowls and let people choose what to put in their soup.
To complete meal:
Hot corn bread and cranberry relish.
For desert:
Persimmon pudding.
