Old-Fashioned Veggie Soup


Serves: 8
Total Calories: 162

Ingredients

4 cups beef broth
1 3/4 cups potatoes, peeled and diced
1 1/2 cups onions, chopped
1 cup carrot, sliced
1 cup celery, sliced
1/2 teaspoon dried basil
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
2 bay leaves
1 (44-ounce) can whole tomato, undrained
1 (10-ounce) package frozen corn, partially thawed
1 (10-ounce) package frozen baby lima beans, partially thawed
1 (10-ounce) package frozen sliced okra, partially thawed

Directions:

Combine beef broth, potatoes, onion, carrots, celery, basil, salt, pepper, thyme and bay leaves together in a large stockpot. Blend tomatoes in a blender add to stockpot. Bring to a boil reduce heat and simmer, covered, for 40 minutes. Add corn and lima beans simmer and stir occasionally until tender. Add okra bring to a boil. Reduce heat simmer for 5 minutes. Discard bay leaves before serving.

TIP: Thicken Old-Fashioned Veggie Soup with just a sprinkling of instant mashed potato flakes...just right for warming up on a chilly afternoon.

From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 162
Calories from Fat: 4

This Old-Fashioned Veggie Soup recipe is from the Gooseberry Patch: Meals in Minutes Cookbook. Download this Cookbook today.


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