2 medium-sized succhini,
2 medium-sized turnips,
3 to 4 carrots,
2 to 3 onions,
2 tablespoons vegetable oil,
2 tablespoons flour,
2 (10 3/4 ounce) cans condensed beef noodle soup,
1 15 1/4 ounce can red kidney beans,
1 8 1/4 ounce can tomatoes,
1 3/4 cups water | | | Cut each succhini in half lengthwise, then crosswise into 1/2 inch slices. Cut turnips into 1/4 inch wide sticks. Thinly slice carrots. In 5 quart saucepan, in hot oil, cook zucchini, turnips, and carrots until golded, about 5 minutes. Stir occasionally. Stir in flour, cook 1 minute. Gradually add undiluted soup. Stir in beans and tomatoes with their liquids, and water over high heat. Heat to boiling, then simmer 15 to 20 minutes until vegetables are tender. 6 servings. |
|
