Vegetable soup ii

6 servings

Ingredients

Quantity Ingredient
3 slices Raw bacon, diced
¼ cup Finely chopped onion
1 cup Finely chopped celery
1 cup Thinly sliced carrots
1 cup Potatoes, cut into 1/4-inch cubes
3 tablespoons Flour
3 cups Vegetable juice cocktail or
3 cups Tomato juice
1 cup Water
½ teaspoon Dried thyme leaves
1 pack Instant beef broth or
1 Cube beef bouillon, crumbled
Salt and pepper
8½ ounce Can peas, drained

Directions

1. Place bacon and onion in a deep, 2½-quart, heat-resistant, non-metallic casserole.

2. Heat, covered with paper toweling, in Microwave Oven 3 minutes. Stir mixture occasionally.

3. Add celery, carrots and potatoes. Heat, covered, in Microwave Oven 10 minutes or until vegetables are tender. Stir mixture occasionally.

4. Blend in flour.

5. Gradually stir in vegetable juice cocktail, water, thyme, bouillon cube and salt and pepper to taste.

6. Heat, uncovered, in Microwave Oven 10 minutes, stirring occasionally.

7. Add peas and heat, uncovered, in Microwave Oven an addi- tional 3 minutes or until soup bubbles and peas are hot.

8. Allow soup to stand 2 to 3 minutes before serving.

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