Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Beef broth -- *see note
2 c Water
1 c Tomato juice
2 Potatoes -- medium size
3 Carrots -- diced
1 sm Onion -- diced
2 Celery stalks -- diced
1/4 c Green peppers -- diced
1/2 c Green beans -- chopped
1/2 c Lima beans
1/2 c Corn
4 tb Margarine -- solid
1/4 ts Black pepper
1/2 ts Salt -- or to taste

* Use about 6 cups liquid. You may mix chicken and beef broth (canned
lowfat, not bouillon cubes) with water and tomato juice or vegetable
juice cocktail to suit your tastes.

1. Melt 4 tablespoons margarine in skillet. Add the chopped green
peppers, carrots, celery and onion. Saute on low heat until
vegetables are softened and onion browned lightly. Add this to the
broth mixture which has been placed in a large, heavy pan with lid.
2. Add to this the potatoes, green beans, lima beans and corn. Cover
and simmer for about 45 minutes or until all the vegetables are done.
Add the salt and pepper. 3. Remove about 2 cups of the mixture and
put into blender. Puree this mixture and return to pot with rest of
soup. Turn off heat and cover soup. Best if allowed to set for up to
1 hour to blend flavors. Since this is a basic recipe for soup, you
can add the vegetables you prefer and follow the directions above to
finish the soup. Some suggestions: Add bay leaf, shredded cabbage,
chopped zucchini, diced turnips, fresh tomatoes, okra or parsley. For
added nutrition, serve with a sprinkling of lowfat cheese on the hot
soup. Also good sprinkled with toasted croutons. This stores very
well in refrigerator and is actually improved with time.

Recipe By : Jo Anne Merrill

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