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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.
In a stockpot, mix the water, butter, carrots and pepper together and simmer for 10 minutes.
Melt butter in soup pot. Add veggies and cook, until tender, not brown.
Melt butter in soup pot. Add veggies and cook, until tender, not brown. Blend in flour and cook 1 minutes, stirring constantly.