- 4 cups water
- 4 tablespoons chicken bouillon powder
- 2 potatoes, shredded
- 2 carrots, shredded
- 2 stalks celery, chopped
- 2 onions, chopped
- 1 green bell pepper, chopped
- 1/2 cup all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 cup water
- 6 cups milk
- Mix together 4 cups water, bouillon, potatoes, carrots, celery, onions, and green pepper; simmer for 20 minutes.
- In a separate bowl mix together flour, black pepper, 1 cup water, and milk until smooth and add to the vegetables. Heat through and serve.
05/07/2018
recipepes.com
Pepper Pot Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
