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Instructions |
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Coat bottom of Dutch Oven with Olive oil and sauté onion and celery with salt and pepper for about 5 minutes. (if using raw carrots, add them at this step)
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Add 4-6 cups water and 4-6 tsp chicken bouillon. Bring to a boil and simmer for 10 minutes.
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Add frozen potatoes. Return to a boil and simmer for 10 minutes.
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Add carrots and beans. Add enough milk to bring to consistency of choice. You can thicken the soup with instant potatoes.
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Serving
Suggestions |
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Garnish with shredded cheese and crumbled bacon.
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Originally Submitted
7/17/2008
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