Basic Vegetable Soup

2 hours Prep: 15 minutes Cook: 50 minutes

188 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

3	cups	beef broth
2	cups	water
1	cup	tomato juice
2	each	potatoes	medium size
3	each	carrots	diced
1	small	onion	diced
2	each	celery stalks	diced
1/4	cup	green bell peppers	diced
1/2	cup	green beans
1/2	cup	lima beans
1/2	cup	corn
4	tablespoons	margarine	solid
1/4	teaspoon	black pepper
1/2	teaspoon	salt	or to taste

Directions

Melt 4 tablespoons margarine in skillet. Add the chopped green peppers, carrots, celery and onion.

Saute 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 to set for up to 1 hour to blend flavors.

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Nutrition Facts

Serving Size 403g

Amount per Serving

Calories 188 38% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 582mg	24%
Total Carbohydrate 26.0g	9%
Dietary Fiber 4.0g	16%
Sugars 6.0g
Protein 6.0g	12%

Vitamin A	117%		Vitamin C	39%
Calcium	5%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Another Chicken Fried Steak

I made this delicious "down-home" recipe last night and it was popular! I didn't have the chicken broth & heavy cream on hand, but used Campbell's cream of chicken soup instead, made with milk; adding the parsley etc to that. This is a great way to use steak, (living on a cattle ranch I'm always looking for different ways to use beef) Thanks for the great recipe! Andrea