SOUP RECIPE - 747
VEGETABLE
SOUP
6 red potatoes
6 sweet potatoes
3 carrots
1 pkg. celery
1 (16 oz.) tomato juice
2 pkgs. mixed vegetables (frozen)
2 sm. cans tomato sauce
1 can cream of mushroom soup
Season with garlic powder, onion powder, salt and LA hot sauce
6 turnips
1 head cabbage
3 bell peppers
1/2 pkg. vermicelli
3 lg. onions
Peel and chop in large chunk all raw vegetables.
Put ingredients in large pot
(except vermicelli).
Fill the pot with water.
Put in seasoning, cook until raw vegetables are tender.
Add vermicelli and cook until vermicelli is tender.
Turn off and let stand.
If you want it thicker, put in one can tomato paste. If you want meat, put it in at the start.
SOUP RECIPE - 748
BOY
SCOUT
STEW
1 lb. hamburger
1 sm. onion
1 can vegetable soup
1 can water
Brown onion and hamburger.
Stir in vegetable soup and water.
Cover and cook on low in skillet until thick.
white Oak Mower
SOUP RECIPE - 749
OLD
FASHIONED
POTATO
SOUP
4 c. potatoes, peeled, diced
1/2 c. celery, chopped
1/2 c. onion, chopped
1 qt. water
3 c. milk
2 tbsp. butter
8 parsley sprigs
1 1/4 tsp. salt or more to taste
Freshly ground white pepper to taste
Place the potatoes, celery, onion and water in a large saucepan and bring to a boil.
Reduce the heat and simmer until the vegetables are soft but not mushy, about 30 minutes.
Drain or allow the water to reduce until almost gone.
Chop parsley leaves and reserve the stems.
Add the milk, butter, parsley stems, salt and white pepper to taste.
Allow the soup to simmer, uncovered, for the flavors
to blend, 8 to 10 minutes.
Remove the parsley stems; taste for salt.
Stir in
the chopped parsley leaves.
Serve with crisp crackers or one of your best homemade breads.
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