Friday Night Veggie Soup

Ingredients

• Canned milk

  Evaporated, with added vitamin d and without added vitamin a

  5 fl oz or 158g

• Celery

  Raw

  1 stalk, medium or 40g

• Potato

  Flesh and skin, raw

  6 Potato medium or 1.28kg

• Onion soup

  Dry, mix

  2 packet or 78g

• Tomato sauce

  No salt added

  3 ½ cup or 858g

• Mixed vegetables

  Frozen, unprepared

  1 package (10 oz) or 284g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 can or 380g

• Water

  Plain, clean water

  9 ¾ cup or 2.31kg

• Onions

  Raw

  1 medium or 110g

Directions

1. Peel and dice potatoes, finely dice onion, and slice celery. Dice canned tomatoes, if not already diced.
2. Combine frozen vegetables, potatoes, onion, celery, tomatoes, tomato sauce, water, and onion soup mix, mix well. Cover and cook over medium low heat, stirring occasionally, for 2-3 hours.
3. Serve hot with cold evaporated milk, if desired.