Fresh Vegetable Soup

1. 1

   Rinse celery and chop into small pieces.

2. 2

   Measure out 1/2 cup and put aside.

3. 3

   Rinse and scrape carrots and potatoes.

4. 4

   Dice and measure out 1/2 cup of each.

5. 5

   Melt 4 tablespoons butter in large saucepan (use low heat).

6. 6

   Stir; do not burn.

7. 7

   Add all vegetables, except potatoes, to melted butter.

8. 8

   Cook and stir for 10 minutes. Add potatoes.

9. 9

   Cover saucepan and cook 2 minutes.

10. 10

    Add water and bouillon cube.

11. 11

    Boil, uncovered, until vegetables are soft.

12. 12

    Add salt and pepper to please your taste.

13. 13

    Add remaining butter; stir well.

14. 14

    Sprinkle with parsley.

15. 15

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.