VEGETABLE SOUP
Serving Size : 4
2 ounces butter or fat
3 tablespoons flour
2 large onions
10 cups stock
1 pound potatoes, peeled and cubed
2 pounds mixed vegetables (carrots, peas, beans, parsnips, corn, washed and cubed)
1/2 cup parsley, chopped
1 can kidney beans (optional)
1 can stewed tomatoes, chopped
salt and pepper
Melt the butter, fry the onions until golden brown, add the flour, slowly add stock while stirring. Add all the vegetables, cook until tender( about 30 minutes). Add the ham or sausage about 10 minutes before serving. Add salt if needed and pepper, add parsley immediately before serving. If you like the soup thicker, add some instant mashed potatoes.
This can be made quicker by using frozen or canned vegetables and potatoes. You can also fry bacon cut into small pieces, using the bacon fat and continue with frying the onions in it, as above.
NOTES : For the veggies I like to use fresh beans, cut; 1 large Kohlrabi, cubed; 1 large zucchini, cubed; 1 large can corn, drained.