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Cunningham's Vegetable Soup




Source of Recipe


Cunningham's Restaurant


Recipe Introduction


This soup can be made with fresh ingredients. Simply substitute 1 cup each of fresh, chopped vegetables for the canned carrots, green beans, corn and peas.


List of Ingredients




1 8-ounce can sliced carrots, drained
1 8-ounce can green beans, drained
1 8-ounce can whole kernel corn, drained
1 8-ounce can peas, drained
1 10-ounce can whole tomatoes, crushed (undrained)
1 10-ounce can tomato purée
11/2 cups diced celery
1 medium onion, diced
4 tablespoons chicken base (see note)
1 quart water
4 medium potatoes, peeled and diced
Salt and pepper to taste

Recipe



In a large stockpot, combine all ingredients. Bring to a boil. Reduce heat and simmer until done, about 30 minutes after bringing to a boil.

Makes 4 to 5 quarts.

Chicken base: Soup base is a thick paste that comes in 1-pint plastic tubs. It is available in several flavors at specialty stores. The paste flavors a soup the way a bouillon cube does, but it isn't as salty.