Creamy Veggie Soup

Numbers 11:5 We remember the fish, which we did eat in Egypt freely; the cucumbers, and the melons, and the leeks, and the onions, and the garlic:


Mmm, mmm, good!  This is a no meat veggie soup and it is sooooooo good.

You can serve it with ham or bacon, or be real naughty and serve with both.

Oh, don’t forget the hard-boiled eggs and cornbread.


  • 6-8 medium potatoes, peeled and cubed
  • 3-4 medium-sized carrots, peeled and sliced
  • 1 can green peas
  • 1 can whole kernel corn
  • 1 can cream of onion soup
  • 1 can cream of mushroom soup
  • 1 teaspoon garlic powder
  • salt and pepper to taste

Place potatoes and carrots in a large stock pot and add just enough water to cover potatoes and carrots.  Add salt and pepper.

Bring to a boil over high heat.  Reduce heat to medium-low and simmer until potatoes and carrots are just tender.

Add remaining ingredients and stir.  Simmer for about 15 more minutes.

Enjoy it with a hot piece of Southern Cornbread.


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