Heavenly Vegetable Soup
By Mary McDougll
I can still remember enjoying a bowl of this delicious vegetable soup at one of the restaurants on the slopes of Heavenly Ski Resort in Lake Tahoe many years ago. I actually sought out the chef to hopefully get the recipe, but all I got was an ingredient list of sorts. I came home and put my version of the soup together and we have been enjoying it ever since.
Prep Time: 20 min
Cook Time: 60 min
1 Place the water, onions, celery, carrots and green beans in a large soup pot. Cook, stirring frequently, for about 5 minutes. Add the remaining ingredients, except the cornstarch mixture, and bring to a boil. Reduce heat and simmer for about 45 minutes, until vegetables are tender. Stir in the cornstarch mixture until soup thickens slightly and serve.
Hints: This soup does not freeze well because of the cornstarch. To eliminate the cornstarch, substitute about 1/2 cup of small uncooked pasta and add during the last 15 minutes of cooking time.