You may also like
Categories:
bacon boiling water onion celery potatoes carrots green beans whole kernel corn garlic powder salt bay leaf milk flour water pimento
Viewed: 26 - Published at: 2 years agoIngredients
- 1/4 lb. bacon, coarsely chopped
- 2 c. boiling water
- 1/2 c. thinly sliced onion
- 1 c. diagonally sliced celery
- 1 c. diced potatoes
- 1 c. thinly sliced carrots
- 1 c. cut green beans
- 1 (17 oz.) can whole kernel corn, drained
- 1/2 tsp. garlic powder
- 1 1/2 tsp. salt
- 1 bay leaf
- 2 c. evaporated milk (undiluted)
- 2 Tbsp. flour
- 1/4 c. water
- 1 (4 oz.) can pimento (undrained), coarsely chopped
Method
- In a 3 to 4-quart saucepan, fry bacon until crisp.
- Scoop out bacon with slotted spoon; drain on paper towels.
- Add boiling water, onion, celery, potatoes, carrots, beans, corn, garlic powder, salt and bay leaf to bacon drippings.
- Stir; heat to boiling.
- Reduce heat; cover and boil slowly for about 20 minutes, or until vegetables are tender.
- Stir in evaporated milk.
- Blend flour and water until smooth; stir into soup.
- Add pimento. Return to boiling.
- Reduce heat; cover and simmer for 5 minutes. Makes 2 quarts.
