Vegetable soup ii
Yield: 6 Servings
Ingredients:
- 3 sl Raw bacon diced
- 1/4 c Finely chopped onion
- 1 c Finely chopped celery
- 1 c Thinly sliced carrots
- 1 c Potatoes cut into -1/4-inch cubes
- 3 tb Flour
- 3 c Vegetable juice cocktail or
- 3 c Tomato juice
- 1 c Water
- 1/2 ts Dried thyme leaves
- 1 pk Instant beef broth or
- 1 Cube beef bouillon crumbled Salt and pepper
- 8 1/2 oz Can peas drained
- 1. Place bacon and onion in a deep
Instructions:
2 1/2-quart heat-resistant non-metallic casserole. 2. Heat covered with paper toweling in Microwave Oven 3 minutes. Stir mixture occasionally. 3. Add celery carrots and potatoes. Heat covered in Microwave Oven 10 minutes or until vegetables are tender. Stir mixture occasionally. 4. Blend in flour. 5. Gradually stir in vegetable juice cocktail water thyme bouillon cube and salt and pepper to taste. 6. Heat uncovered in Microwave Oven 10 minutes stirring occasionally. 7. Add peas and heat uncovered in Microwave Oven an addi- tional 3 minutes or until soup bubbles and peas are hot. 8. Allow soup to stand 2 to 3 minutes before serving.
