Vegetable Soup

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.

Yield: 14 cups
Serving Size: 1/2 cup soup is 1/4 cup vegetable for a 3-5 year old at lunch/supper.
Credit: Select-A-Week Summer 16C