Dixie Stampede Cream Of Vegetable Soup

Try this creamy vegetable soup for a hearty and satisfying meal! Customize the recipe with your favorite chopped veggies or go with whatever is fresh at the market.

Photo by Susan M.
Adapted from grouprecipes.com
Cream of vegetable soup is a hearty, nutrient-rich meal.

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

Adapted from grouprecipes.com

Ingredients

  • 3

    tablespoons margarine

  • 1/2

    teaspoon onion powder

  • 1/2

    teaspoon garlic powder

  • 1

    teaspoon corn syrup

  • 3

    tablespoons all-purpose flour

  • 1/4

    teaspoon white pepper

  • 1/2

    teaspoon salt

  • 1/2

    cup chicken broth

  • 1 1/2

    cups water

  • 3/4

    cup cooked vegetables, finely chopped: potatoes, corn, green beans, lima beans, onion, carrots

  • 1

    pint half-and-half cream

  • Fresh parsley, chopped

Directions

In a 3-quart sauce pot, melt margarine. Add onion powder, garlic powder and corn syrup. Simmer 1 minute. Stir in flour. Add white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes. Add half-and-half. Simmer until desired consistency, stirring constantly. Do not allow the soup to come to a boil. Garnish soup with chopped parsley and serve.

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