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VEGETABLE SOUP

Course Soup, Soup, Stew & Chili

Ingredients

  • 2 quarts water
  • 2 tbs chicken bouillon granules dry
  • 2 tbs beef bouillon dry
  • 1 lb ground beef lean
  • 16 oz tomato sauce
  • 2 heaping tbs parsley dried
  • salt & pepper to taste
  • 6 carrots waffled, use Cone #5
  • 4 large potatoes processed, use Cone #3
  • 1 medium onion processed, use Cone #3
  • 3 ribs celery waffled, use Cone #5
  • 1 medium zucchini waffled, use Cone #5

Instructions

  • Place 1 quart of water in roaster. Add chicken and beef bouillon, and ground beef. Turn heat to medium and cook for approximately 15 minutes, until Vapo-Valve™ clicks steadily.
  • Add remaining 1 quart of water, and the rest of the ingredients. Stir to combine and cover.
  • When Vapo-Valve™ clicks, reduce heat to almost low (the valve will click every few seconds) and cook until vegetables are tender.