Mixed vegetables (our recipe)

Yield: 4 servings

Measure Ingredient
1 each LARGE YELLOW ONION
1 each GREEN PEPPER
2 cups CARROTS, CUTUP *
4 eaches STALKS OF CELERY
1 cup WATER
2 tablespoons BEEF SOUP STARTER
4 tablespoons BROWN SUGAR
2 tablespoons CORNSTARCH

CUT ALL VEGETABLES INTO SMALL BITE SIZED PIECES. MIX BEEF SOUP STARTER AND WATER IN A DEEP SKILLET AND BRING TO A BOIL. ADD VEGETABLES. REDUCE HEAT AND SIMMER UNTIL VEGETABLES ARE TENDER. ADD BROWN SUGAR AND STIR UNTIL MELTED. MIX CORNSTARCH WITH ¼ CUP WATER. ADD TO VEGETABLES IN SKILLET.

STIR UNTIL LIQUID THICKENS. SERVE VEGETABLES WITH COOKING LIQUID. CAN BE SERVED WITH BEEF OR CHICKEN MEALS.

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