| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Main dish, Soups, Vegetables, Appetizers, Microwave |
6 |
Servings |
INGREDIENTS
| 3 |
sl |
Raw bacon, diced |
| 1/4 |
c |
Finely chopped onion |
| 1 |
c |
Finely chopped celery |
| 1 |
c |
Thinly sliced carrots |
| 1 |
c |
Potatoes, cut into 1/4-inch cubes |
| 3 |
tb |
Flour |
| 3 |
c |
Vegetable juice cocktail or |
| 3 |
c |
Tomato juice |
| 1 |
c |
Water |
| 1/2 |
ts |
Dried thyme leaves |
| 1 |
pk |
Instant beef broth or |
| 1 |
|
Cube beef bouillon, crumbled |
|
|
Salt and pepper |
| 8 1/2 |
oz |
Can peas, drained |
INSTRUCTIONS
1. Place bacon and onion in a deep, 2 1/2-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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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