Old-Fashioned Vegetable Soup

By luvmybuttonsnbows

Prep time: 30 minutes
Serves: 4

Ingredients

• 1 medium onion, finely chopped
• 1 bunch leeks (3 or 4), thinly sliced, with part of tops
• 1 c. celery, thinly sliced
• 1/4 c. butter or margarine
• 1 green pepper, cut into thin strips
• 2 cans (14 1/2 oz. each) chicken broth
• 2 medium potatoes, sliced about 1/4-inch thick
• 3 medium carrots, thinly sliced
• 1 1/2 tsp. salt`
• 1/4 tsp. dried marjoram leaves
• 1 bay leaf
• 2 c. milk
• 1/2 c. chopped parsley
• 1 c. frozen peas, thawed
• freshly grated nutmeg

Preparation

Step 1

Sauté onion, leeks and celery in heated butter in a 5 or 6-quart kettle or Dutch oven. Cook until onions are limp. Stir in green pepper. Cook 1 min. longer. Add broth, potatoes, carrots, salt, marjoram and bay leaf. Bring to a boil. Cover. Reduce heat and simmer 20 to 25 min., until potatoes are tender. Stir in milk, parsley and peas. Heat uncovered, stirring occasionally, until soup is steaming hot. Season with nutmeg.