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
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
salt and pepper
1 (8 1/2 oz.) can peas,
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.
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