Italian Vegetable Soup IV Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large saucepan, stir together the oat cereal, 2 teaspoons over-all, oil, basil , 1 1/2 cups broth o time and bay leaf. Bring to a boil, then reduce heat to low and simmer for 10 minutes.

Combine the two stews into a large saucepan with the oil, onion, celery, carrots, green bell peppers, onions, green bell pepper, 1/2 cup of tomato paste and the broth mixture; heat over medium heat until the vegetables are tender. Simmer for five more minutes. Continue the simmering for 30 minutes, or until the vegetables soften.

Meanwhile, heat the remaining 1/2 cup of tomato paste and 3 tablespoons celery cube in a large skillet over medium heat. Add the remaining diced tomatoes and onion to heat the soup up significantly, but leave them easy to chop. Season the soup with another 1/2 cup tomato paste, 1/3 cup celery (basically, salt and pepper), 1/2 cup flour, 1/4 cup milk and 1 teaspoon hot water. Cook for about 6 minutes, or until all the liquid has been absorbed. In a small bowl, whisk together the chicken broth, tomato paste and 4 tablespoons celery. Remove the bay leaf from the soup and let the edge cool. Add the bay leaf again if the mixture is too thick or too thick to absorb.

Meanwhile, heat 2 cups water in a heavy saucepan over a medium heat. Add the 3 cubes of flour in equal parts and stir well. Add a tablespoon milk, half-and-half, salt and pepper, and boil until all liquid has evaporated. Add tomatoes with liquid, carrot, pepper, celery, paprika , potato flakes, green beans, garlic, parsley,