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Vegetable Soup

 

   Serving Size:
1/2 cup soup is 1/4 cup vegetable for a 3-5 year old at lunch/supper.

 

   Yield:
14 cups

 


 

Ingredients:

2 Tbsp. oil
2 c. sliced carrot(s)
2 c. cubed potato(es)
2 chicken or beef bouillon cube(s)
1 c. sliced onion
1 (10 oz.) package frozen green beans
2 c. tomato juice
2 c. water

Directions:
Wash and prepare vegetables. Brown onion in large soup kettle or dutch oven. Add tomato juice, water and vegetables. Bring to a boil, simmer 30 minutes. Add bouillon, simmer 30 minutes more.

 


 

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Credit:  
Select-A-Week Summer 16C

 

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