Vegetable Soup

Episode 51



1 Bag of Baby Carrots – cut to bite size
1 Bag of Corn
1 Bag of Peas
2 Onions Rough Chopped
12 Small or Medium Red Potatoes quartered
5 – 32 oz Containers of broth (whichever one you want)
2 Portabella Mushrooms cut into 1/2 inch pieces
1/4 Cup Parsley Diced
2 Bay Leaves
Salt and Pepper to taste
Granulated Garlic to taste
2 Cups Rice



Cut all ingredients to bite size. Put everything into stock pot and bring to boil over medium high heat. Once you reach a boil reduce heat to medium low and simmer for 15 minutes. Check potatoes for doneness. They should be still a little firm.

Garnish with parsley.



As I said in the video if I did this recipe again, I would leave out the rice until after it comes to a boil.