Vegetable soup ii
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | slices | Raw bacon, diced |
| ¼ | cup | Finely chopped onion |
| 1 | cup | Finely chopped celery |
| 1 | cup | Thinly sliced carrots |
| 1 | cup | Potatoes, cut into 1/4-inch cubes |
| 3 | tablespoons | Flour |
| 3 | cups | Vegetable juice cocktail or |
| 3 | cups | Tomato juice |
| 1 | cup | Water |
| ½ | teaspoon | Dried thyme leaves |
| 1 | pack | Instant beef broth or |
| 1 | Cube beef bouillon, crumbled | |
| Salt and pepper | ||
| 8½ | ounce | Can peas, drained |
Directions
1. Place bacon and onion in a deep, 2½-quart, heat-resistant, non-metallic casserole.
2. Heat, covered with paper toweling, in Microwave Oven 3 minutes. Stir mixture occasionally.
3. Add celery, carrots and potatoes. Heat, covered, in Microwave Oven 10 minutes or until vegetables are tender. Stir mixture occasionally.
4. Blend in flour.
5. Gradually stir in vegetable juice cocktail, water, thyme, bouillon cube and salt and pepper to taste.
6. Heat, uncovered, in Microwave Oven 10 minutes, stirring occasionally.
7. Add peas and heat, uncovered, in Microwave Oven an addi- tional 3 minutes or until soup bubbles and peas are hot.
8. Allow soup to stand 2 to 3 minutes before serving.