Instant Vegetable Soup

13 ingredients
7 steps

Ingredients

  • 4 c. water
  • 4 chicken bouillon cubes
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 potato, diced
  • 1 Tbsp. flour
  • 1 Tbsp. butter
  • 1/4 c. frozen peas
  • 1/4 c. frozen green beans
  • 1/4 c. frozen cauliflower
  • dill to taste
  • pepper to taste
  • 1/4 c. rosamarina (tiny pasta)

Directions

  1. 1
    Combine water and bouillon in saucepan.
  2. 2
    Bring to a boil; let bouillon dissolve.
  3. 3
    Add carrots, celery, potato and rosamarina. Simmer about 10 minutes.
  4. 4
    Saute onions in butter until soft.
  5. 5
    Add to soup.
  6. 6
    Make roux with remaining butter and flour.
  7. 7
    Add more butter if preferred.

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