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A Cooking Adventure
with Thom |
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Printer Friendly Copy
Donna's Vegetable Soup
Donna Hackett
Servings: 4
Donna's vegetable soup will give you a warmth
of home. This is a full bodied soup with great flavor. Everyone who
taste it just raves about its great taste. After you sauté the potatoes
and onions then you can add about anything you have around the the house to
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Ingredients
3
tablespoons olive oil
3 medium potatoes, diced
1 medium onion, finely chopped
1 small canned green beans
1 small canned mixed vegetables
1 cup frozen whole kernel corn
1 cup frozen baby lima beans
16 ounces canned tomatoes
16 ounces canned tomato sauce
chicken bouillon cubes, to flavor 5 cups water
5 cups filtered water
1 bay leaf
2 teaspoons sugar
salt and pepper, to taste
1 tablespoon all-purpose flour
˝ cup filtered water |
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Cooking Method
Select your soup pot and heat the olive oil in the pot.
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Add
potatoes and onions then sauté until potatoes are almost done.
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Add
chicken bouillon cubes and water then bring to a boil.
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Add all the
remaining ingredients.
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Reduce heat to simmer and cook for about 1 hour
or until frozen vegetables are cooked.
Just before serving bring soup to a rapid boil.
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Combine 1
tablespoon all-purpose flour in ˝ cup of water.
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Add to the soup to
thicken.
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Stir well and cook 5 minutes longer.
Serve with buttermilk cornbread. |
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