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Vegetable Soup Kelly

New.Wife's picture
Ingredients
  Sliced celery 1 Cup (16 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Salami 1⁄2 Pound, diced
  Condensed green pea soup 11 1⁄4 Ounce, condensed (1 Can)
  Canned chickpeas 1 Pound (1 Can)
  Chili sauce 1⁄4 Cup (4 tbs)
  Grated onion 1 Tablespoon
  Mixed italian herbs 1⁄4 Teaspoon, crumbled
  Beef bouillon cube 1
Directions

MAKING
1. In a medium heavy bottomed saucepan, cover celery with water.
2. Simmer for about 10 minutes, or just until celery is tender-crisp.
3. Add the remaining ingredients for soup to the pan and give a good stir.
4. Bring liquid to a boil, stirring and crushing bouillon cube with spoon.
5. Reduce heat and simmer for 5 minutes until piping hot and flavors have blended.

SERVING
6. Ladle soup into warm soup bowls or cups.
7. Garnish with sliced salami and watercress, if desired.
8. Enjoy the soup piping hot accompanied with bread rolls or crust bread.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Pea
Interest: 
Everyday
Cook Time: 
15 Minutes
Servings: 
4

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