WWII Victory Garden Vegetable Soup

Ingredients

• •1 can (15 oz) peas, drained
• •1 can (15 oz) corn, drained
• •1 can (15 oz) carrots, drained and sliced
• •1 can (14.5 oz) diced tomatoes, undrained
• •4 cups water
• •3 chicken bouillon cubes
• •1 tsp garlic powder
• •1/2 tsp black pepper
• •1/2 tsp dried oregano
• •Salt to taste

Instructions

1. 1

   In a large pot, bring the water and bouillon cubes to a boil, stirring to dissolve the cubes.

2. 2

   Add the diced tomatoes with their juice. Stir in the garlic powder, black pepper, and oregano.

3. 3

   Add the drained peas, corn, and carrots.

4. 4

   Reduce heat to a gentle simmer and cook for 15–20 minutes to let the flavors come together.

5. 5

   Taste and adjust salt. The bouillon is salty on its own, so taste before adding more.

6. 6

   Serve hot.