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Recipe : Entry # 7213
Carissa Pittman
Recipe Title
Harvest Delight Soup
Recipe Theme
Joe Wheeler EMC
2 pounds carrots
7 cups vegetable stock
1/4 cup powdered milk (use powder only; do not add water)
2 large potatoes
1 cup green beans
1 1/4 cups corn
1/2 cup celery
1 tablespoon cornstarch
1/2 teaspoon pepper
Dash of thyme
Cut the green beans and celery. Peel and slice the carrots, and peel the potatoes. Cut the potatoes into about ¾-inch pieces. Steam the carrots and potatoes. Prepare the vegetable stock. When carrots are finished steaming, put them on a cutting board. With a fork, mash the carrots well. In a blender, blend the mashed carrots until smooth. Pour the mashed carrots into a pot. Add the vegetable stock and stir. Stir the milk powder and cornstarch into the soup. Add the green beans, corn, celery, and potatoes. Add the pepper and thyme; mix well. Place the soup on the stove on medium heat until thoroughly heated. Ladle soup into bowls and serve. Garnish with whole wheat Club Crackers if desired.