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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is an easy family favorite that always seems like the perfect thing come cold winter days. It's vegetarian and could be easily adapted to be vegan by using either water or a milk substitute. It easily doubles or triples. Ingredients:
6 medium potatoes, scrubbed clean |
1/3 cup butter |
1 onion, finely chopped |
10 1/2 ounces canned tomato soup |
3 cups milk |
2 teaspoons worcestershire sauce |
2 teaspoons lawry's seasoned salt |
1/2 teaspoon pepper |
14 1/2 ounces canned green beans or 1 1/2 cups frozen green beans |
14 1/2 ounces canned corn or 1 1/2 cups frozen corn |
Directions:
1. Cut potatoes into quarters. If you don't like potato skins, you can peel them. Boil potatoes in large saucepan. When you can stick a fork through them easily, drain the water. Return potatoes to saucepan, and add butter. Chop up the onion while the butter melts.
2. Add onion, soup, milk, and seasonings. Bring to a boil, then turn heat to low.
3. Add vegetables and simmer 15 minutes.
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