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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I think this recipe came from a heat heathy book of my mom's.For the vegetables you can use any leftovers on hand. Ingredients:
1 tablespoon butter |
3/4 cup celery, thinly sliced |
2 (13 3/4 ounce) cans chicken broth |
1 (8 ounce) can tomatoes |
1/4 cup parsley, chopped |
3/4 teaspoon marjoram |
1/2 teaspoon salt |
1/8 teaspoon pepper |
4 cups frozen hash brown potatoes |
1 1/2 cups vegetables (green beans, carrots, limas,or peas) |
Directions:
1. In a large saucepan, melt butter.
2. Add celery, and cook 5 minutes over medium heat, until tender.
3. Add chicken broth, tomatoes, parsley, marjoram, salt and pepper.
4. Cover and simmer over medium heat 20 minutes.
5. Add potatoes and vegetables.
6. Cover and cook 10 minutes longer.
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