Attempt 15: Creamy Vegetable Veal Soup

Due to my father's and sister's satisfaction to attempt 14. They have requested a soup for dinner only this time chicken would not be in the menu. We have been eating chicken for quite some time now and I have a feeling feathers are coming out of my skin.

A creamy vegetable beef soup with veal is a hearty meal. Winter time should be best served in a warm bowl soup.

Ingredients: chopped green bell pepper, chopped onion, butter, olive oil, veal, 1 cup tomato juice, diced potato, diced carrots, 1 1/2 teaspoons salt, 2 tablespoons flour, 2 cups milk.

Heat 2 teaspoons butter and olive oil in a skillet over medium-low heat; sauté green bell pepper and chopped onion until soft. Add ground beef and cook, stirring and breaking up, until browned. Drain off excess fat. Add tomato juice, potatoes, carrots and salt. Cover and simmer 20 minutes, or until vegetables are tender.

Melt butter in a saucepan over medium-low heat; blend in flour until smooth and bubbly. Gradually stir in milk and cook, stirring constantly, until thickened. Blend sauce with beef and vegetable mixture in the skillet. Heat through and serve.

I have a feeling we have quite stored some fats due to cold season. I just hope it will shed this summer.