1 cup water
1 (10 ounce) package frozen mixed vegetables
2 carrots, chopped
1/2 medium onion, sliced
1 small tomato, seeded and chopped
1 2/3 cups chicken broth
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 clove garlic, minced
1 (7 ounce) can green beans, drained
1 (10 ounce) can yellow squash, whole
1 (10.75 ounce) can sour cream
3 tablespoons butter
2 (14.5 ounce) cans vegetable oil
2 teaspoons dried minced onion
2 teaspoons dried sage
In a large pot, bring water and mixed vegetables to a boil. Stir. Reduce heat to medium-low. Bring mixture to a full boil, stirring occasionally. Reduce heat to low; simmer, stirring occasionally, for 4 to 5 minutes.
Add carrots, onion, tomato, chicken broth, salt, oregano, basil, garlic, green beans and squash; stir. Cover, and simmer 15 minutes. Raise heat to medium-high, and stir in sour cream, butter, and vegetable oil. Bring to a boil, and cook over medium-high heat (spill more if needed) for 5 minutes. Boil 5 to 10 minutes more, stirring occasionally.
Dredge in grated Parmesan cheese. Set aside.
In a separate small bowl, stir together green beans with enough water to make approximately half a gallon of liquid. Stir in 1 1/3 cup reserved vegetable broth. Stir into salad mixture. Top with reserved attachment tomato paste, if desired. Garnish with remaining carrots and vegetables and attached tomato paste or parsley if desired.
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