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    VEGETABLE SOUP


    Source of Recipe


    Mark (Dad)

    List of Ingredients




    Large crock pot with removable crock
    3 Quarts hot water*
    12 Beef or Chicken bouillon cubes*
    1 Pint (can) diced or stewed tomatoes
    1 Medium zucchini or 3 potatoes cut up or both
    1 Large onion diced
    4 Large carrots cut up
    3 Stalks celery cut up
    1 Cup frozen peas (optional)
    Sprinkle ground black pepper
    Sprinkle garlic powder
    Seasoned salt to taste

    *Can substitute canned or homemade (saved) broth or whatever is comparable to the water and bouillon cubes.

    Recipe



    In large crock add the water, bouillon cubes and tomatoes. Put in microwave for 15 minutes on high, stir.

    Return the crock to the pot on high heat add the remaining ingredients except the seasoned salt and stir occasionally.

    When most of the vegetables are no longer floating, turn to low heat, or warm (if it has the setting).

    Season salt to taste.

    Note: The peas don’t like to sink. You can add other veggies if room in the pot allows and as desired, such as broccoli, cauliflower, green beans, corn, mushrooms etc.
 

 

 

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