Ruth Ann Murr
Put 8 – 10 Cups Water in a Large Pot.
Bring to a boil. Add 1 Bouillon Cube Per
Cup of Water. Then add as many Fresh
Vegetables as you can. I chop Celery,
Carrot, Tomato, Green Onions with the
Green Top (3 bunches), 3 – 4 Chopped
Yellow Onions, 1 Cup of Chopped Parsley,
Turnip Root, Leftover Vegetables, even
Chopped Spinach is Good. You get the idea,
just use what you have, but don’t add a lot of
Rice, Noodles or Potato. Taste the Soup and
you may want to add another Bouillon Cube or
2 and some Pepper and Garlic Powder, to taste.
If you use mostly Canned Vegetables, measure
the drained juice and use it as part of the Liquid.
Also, I usually put in Chopped Green Pepper,
which I keep in a baggie in the freezer.
I love you! Mom
P.S. : You can use beef bouillon instead of
chicken, as well. This freezes well, too.