|
|
VEGETABLE SOUP 3 slices raw bacon, diced 1/4 c. finely chopped onion 1 c. finely chopped celery 1 c. thinly sliced carrots 2 c. potatoes, cut into 1/4 inch cubes 2 1/4 c. water 3 Tbsp. flour 3 c. vegetable juice cocktail or tomato juice 1/2 tsp. dried thyme leaves 1 cube beef bouillon, crumbled or 1 envelope instant beef broth salt and pepper 1 (8 1/2 oz.) can peas, drained Place bacon and onion in deep, 2 1/2 quart, heat resis- tant, nonmetallic casserole. Heat, covered with paper towel- ing, on Full power 3 minutes. Stir mixture occasionally. Add celery, carrots, potatoes and 1/4 cup water. Heat covered, on Full power 10 minutes or until vegetables are tender. Stir mixture occasionally. Blend in flour. Gradually stir in vegetable juice cocktail, water, thyme, bouillon cube and salt and pepper to taste. Heat, covered on Full power 10 minutes, stirring occasionally. Add peas and heat, uncovered, on Full power an additional 5 minutes or until soup bubbles and peas are hot. Allow soup to stand 2 to 3 minutes before serving. Serves 6 to 8. Note: This soup may be prepared on Simmer for added flavor. Increase the heating time to 20 minutes before adding peas and 10 minutes after adding peas. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |