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Vegetable Soup Medley
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1
Reviews
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By:
Barbara Spears
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Vegetable Medley Soup Recipe sautees onion and celery in bacon fat then adds corn, carrots, potato, salt, sugar, chrushed thyme, green beans and tomatoes to create this very easy and very tasty vegetable soup recipe.
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INGREDIENTS
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8 slices bacon
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1/2 cup chopped onion
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1/2 cup sliced celery
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5 cups water
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1 1/2 cups fresh corn or 1
package (about 10 ounces)
frozen corn
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1/2 cup sliced carrots
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1 potato, pared and sliced
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1 tablespoon salt
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1 teaspoon sugar
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1/4 teaspoon crushed thyme or basil
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1 cup fresh green beans, cut in 1-inch pieces
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4 cups chopped peeled tomatoes (4 to 5 tomatoes)
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DIRECTIONS
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1:
Cook bacon until crisp in a Dutch oven or kettle. Drain off all but 2 tablespoons fat.
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2:
Saute onion and celery in bacon fat. Stir in water, corn, carrots, potato, salt, sugar, pepper, and thyme. Bring to boiling; simmer covered 30 minutes.
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3:
Stir in green beans; simmer 10 minutes, or until beans are crisp-tender.
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4:
Stir in tomatoes; heat 5 minutes.
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