Hare'S Pawspring Vegetable Soup

1. 1

   1. Melt the butter in a large saucepan over medium heat. Add the carrots, onions and celery and cook, stirring, for 4 minutes (do not let the vegetables brown.)

2. 2

   2. Stir in the tomato paste and bouillon cubes, add 4 1/2 cups water, and season with salt and pepper.

3. 3

   3. Bring to a boil, stirring, then cover the pan, reduce the heat, and simmer for 10 minutes.

4. 4

   4. Stir in the cabbage and green beans, cover again, and simmer until the vegetables are tender, another 10 minutes.

5. 5

   5. In a bowl, blend the cornstarch with a little warm water and stir it into the soup. Bring the soup back to a boil, stirring continuously, and cook for 2 minutes.

6. 6

   6. Reduce the heat and simmer, uncovered, for 10 more minutes, then add salt and pepper if needed and serve the soup with crusty bread.

* Per serving · 4 servings · Values may vary.

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