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Ingredients
| water: 4 cups |
| chicken bouillon: 4 Tbl |
| russet potatoes: 2 whole potatoes (shredded) |
| carrots: 2 (shredded) |
| celery: 2 stalks (chopped) |
| onions: 2 (chopped) |
| green bell pepper: 1 (chopped) |
| all-purpose flour (unsifted): 1/2 cup |
| salt: 2 tsp |
| black pepper: 1/2 tsp |
| water: 1 cup |
| 2% milk: 6 cups |
Pepper Pot Soup I
Credit: AllRecipes
User rating:
"This could be made with beef bouillon."
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Prep Time
15 min -
Cook Time
25 min -
Servings
7 serving(s)
Tags
Directions
- Mix together 4 cups water, bouillon, potatoes, carrots, celery, onions, and green pepper; simmer for 20 minutes.
- In a separate bowl mix together flour, black pepper, 1 cup water, and milk until smooth and add to the vegetables. Heat through and serve.