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Vegetable Soup
Description
Tasty and delicious
Ingredients
- 3 cups beef broth
- 2 cups water
- ½ cup corn
- 1 cup tomato juice
- 3 carrots diced
- ½ cup green beans chopped
- 2 potatoes medium size
- 1 small onion diced
- 2 celery stalks diced
- ¼ cup green peppers diced
- ½ cup lima beans
- 4 tablespoons margarine solid
- ¼ tsp black pepper
- ½ tsp salt or to taste
Methods/steps
- Use about 6 cups liquid. You may mix chicken and beef broth (canned low fat) with water and tomato juice or vegetable juice cocktail to suit your tastes.
- Melt 4 tablespoons margarine in skillet.
- Add the chopped green peppers, carrots, celery and onion. Sauté on low heat until vegetables are softened and onion browned lightly.
- Add this to the broth mixture which has been placed in a large, heavy pan with lid.
- Add to this the potatoes, green beans, lima beans and corn.
- Cover and simmer for about 45 minutes or until all the vegetables are done. Add the salt and pepper.
- Remove about 2 cups of the mixture and put into blender.
- Puree this mixture and return to pot with rest of soup.
- Turn off heat and cover soup. Best if allowed setting for up to 1 hour to blend flavors.
- Since this is a basic recipe for soup, you can add the vegetables you prefer and follow the directions above to finish the soup.
Additional Tips
Add bay leaf, shredded cabbage, chopped zucchini, diced turnips, fresh tomatoes, okra or parsley. For added nutrition, serve with a sprinkling of low fat cheese on the hot soup. Also good sprinkled with toasted croutons. This stores very well in refrigerator and is actually improved with time. Serving Ideas: Serve with cornbread or corn sticks.
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