Soups

Easy Vegetable Soup
Ingredients:	Directions:
1 lg can V8 vegetable juice 3 sm cans beef broth 1 lg can Veg-all(tm) canned vegetable mix, drained	Combine all ingredients in medium sauce pan Warm through over medium heat.

Cream of Potato Soup

Ingredients:

Directions:

Thin = 1 T flour + 1 T butter + 1 C milk
Medium = 2 T flour + 2 T butter + 2 T milk
Thick = 3 T flour + 3 T butter + 3 T milk
1/4 t salt
pepper, to taste.

Boil one peeled potato per cup of sauce BEFORE starting the sauce.

Melt butter in sauce pan.

Add flour gradually and blend.
Add milk slowly, stirring to blend.

Cook until thickened
Add salt and pepper.
Dice the cooked potatoes.
Add to sauce.
Heat through and serve.

Lemon Asparagus Soup
Ingredients:	Directions:
1 med onion 1/2 C chopped celery 1/4 C margarine 2 T cornstarch 1 C water 2 chicken boullion cubes 3/4 lb fresh asparagus, rinsed, trimmed and cut into 1 in lengths 2 C milk 1/2 t grated lemon peel 1/8 t ground nutmeg Dash of salt	In 2 qt sauce pan, sautee onion and celery in butter until tender Disolve cornstarch in water Add to pan along with boullion and bring to boil over med heat Add asparagus Reduce heat, cover and cook asparagus until tender yet crisp(3-4 min) Stir in remaining ingredients, cover and simmer 25 min, stir occasionally

Italian Bean & Pasta Soup
Ingredients:	Directions:
2 tablespoons olive oil 1 medium-size onion, finely chopped 1 clove garlic, crushed 2 stalks celery, finely sliced 1 carrot, finely diced 1 tablespoon tomato paste 5 cups beef stock 1 can (15 oz/ 470 g) red kidney beans, drained 3 oz small pasta shapes 4 oz frozen green peas salt to taste pepper to taste	Heat oil in a large saucepan. Add onion, garlic, celery and carrot. Stir and cook gently 5 minutes. Add tomato paste, stock and beans. Bring to a boil and simmer 10 minutes. Add pasta and peas and cook another 7 minutes or until pasta is just cooked. Season with salt and pepper. Makes 4 servings.