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Melt butter in soup pot. Add veggies and cook, until tender, not brown. Blend in flour and cook 1 minutes, stirring constantly.
Melt butter in soup pot. Add veggies and cook, until tender, not brown.
In a stockpot, mix the water, butter, carrots and pepper together and simmer for 10 minutes.
Cook water, carrots and celery. In small skillet, saute' onions in margarine until tender.
In a large kettle or Dutch oven, combine water, frozen vegetables, celery, onion, green pepper, chicken broth, oregano and pepper.