Vegetable Soup is comfort food for Autumn. We had a big pot of it this week served with potato bread and peach jam.
5 C. water
8 oz. can of tomato sauce or 1/2 can of pizza sauce
1/2 tsp. dried basil
1 tsp. dried oregano
2 tabl. seasoned salt
1 tsp. mustard
Mix the above together and bring to a boil. Add 1 C. diced carrots; 1small, chopped onion; and 4 C. diced, raw potatoes. Bring back to a boil and simmer until these 3 ingredients are nearly tender. Add 3 C. frozen corn and 1 can of green beans. Stir and simmer ingredients until heated through.