1930's Depression Soup

By á-25497

Creamy soup that has many veggies making it an inexpensive meal - with leftovers! This soup goes great with fresh bread; also good for freezing.

Ingredients

• 12 cups water
• 1 1/2 - 2 cups of sliced potatoes
• 1 1/2 - 2 cups of sliced carrots
• 1 1/2 - 2 cups of sliced celery
• 1 1/2 - 2 cups of frozen peas
• 1 medium onion, finely diced
• 1 pkg (13 oz) summer sausage or ring balogna, sliced and halved (we also like to use polish sausage)
• salt and pepper to taste
• milk and flour to thinken (mix 1/2 cup milk and 5 spoonfuls of flour to start, may need more)

Preparation

Step 1

Add veggies and meat to the water and bring to a boil then turn down the heat just enough to keep a steady boil. When veggies start to get tender (could take almost an hour), season with S&P and slowly add the milk/flour mixture to thicken - it will take some time for the soup to actually thicken up.