VEGGIE SOUP

This soup recipe feeds an army. Make it at the beginning of the week and eat it for lunch the rest of the week!

My medium size pot is just a little too
 small for all the soupy goodness.

Make sure you use a big pot so that it can simmer without boiling over the edges.
This soup is easily made vegan by using vegetable bouillon and margarine.
It can easily be made for meat-eaters by adding in chunks of cooked chicken breast. I would guess it would be best if you added the meat right after you added the water.


ingredients:

• 1 large onion, chopped
• 4 carrots, chopped
• 3 sticks celery chopped
• 2 potatoes chopped
• 1 tbsp butter or margarine
• salt & pepper to taste
• 1 cube vegetable or chicken bouillon 
• 6oz can tomato paste
• 4 cups water 
• handful of spaghetti 
• 1/2 cup french cut green beans (can be frozen or canned or fresh)
• 2 heaping tbsp flour 



This is about how much pasta I used.

directions: 

1. In a medium-large pot, melt butter. 
2. add chopped onion, carrots, celery, and potatoes. 
3. sautee for 4 min, don't brown the veggies.
4. stir in bouillon cube, tomato paste, salt, pepper, and water.
5. bring to boil and simmer for 10 min.
6. break spaghetti in thirds, add to soup and simmer for 10 min.
7. add beans and simmer for 5 minutes more.
8. Mix flour with a little cold water in a cup. Add this to soup, stirring well. 
9. Cook for 1 more minute before serving.
10. Serve hot soup to your hungry friends. 

NOTE: If the soup starts to thicken when re-heating for left-overs, just add a bit of water to make it thin again.