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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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In 2nd grade my teacher Mrs. Means gave the entire class this recipe. I think we ate this in class one day, but I don't recall. It is my favorite vegetable soup recipe to this day. I'm not sure where the soup got the name, but my guess is it was probably from a story we read. My Mom said the original recipe calls for a beef soup bone and beef, but I grew up without it in the recipe. Feel free to throw either or both in to suit your tastebuds or use your own fresh homemade vegetable stock. Ingredients:
2 quarts water |
8 teaspoons beef bouillon |
1 bay leaf |
1 onion, chopped |
1 carrot, diced |
1 cup green beans |
1 cup corn |
1 cup potato, sliced |
2 1/2 cups tomatoes |
1 green pepper, diced |
2 garlic cloves, diced |
salt and pepper |
Directions:
1. Bring all ingredients to a boil in a large pot and simmer until potato is soft.
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