Name: Ian's Potato-Vegetable Soup
Yield: 5
Ingredients: Water - 2 ½ cups; Potatoes, peeled and cubed - 2; Salt, or to taste - 1 tablespoon; Carrot, chopped - 1; Celery, chopped - 1 stalk; Onion, chopped - ¼; Beef bouillon - 1 cube; Olive oil - 1 tablespoon; Frozen mixed vegetables - ½ cup; Condensed cream of celery soup - 1 (10.75 ounce) can; Dried parsley - ¼ tablespoon; Onion Powder - ½ teaspoon; Ground black pepper to taste - ½ teaspoon

Ingredients for - Ian's Potato-Vegetable Soup

1. Water 2 ½ cups

2. Potatoes, peeled and cubed 2

3. Salt, or to taste 1 tablespoon

4. Carrot, chopped 1

5. Celery, chopped 1 stalk

6. Onion, chopped ¼

7. Beef bouillon 1 cube

8. Olive oil 1 tablespoon

9. Frozen mixed vegetables ½ cup

10. Condensed cream of celery soup 1 (10.75 ounce) can

11. Dried parsley ¼ tablespoon

12. Onion Powder ½ teaspoon

13. Ground black pepper to taste ½ teaspoon

How to cook deliciously - Ian's Potato-Vegetable Soup

1 . Stage

In a large stock pot boil potatoes in water and add salt. Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon. Mix together and cook until all vegetables are soft.

2 . Stage

Add cream of celery soup and season with parsley, onion powder and pepper. If you desire a thinner type of soup you may want to add 1/2 cup of water.

3 . Stage

Heat soup through, stirring occasionally, and serve.