Vanadium

• 1 Tbsp margerine
• 2 Tbsp onion
• 1/4 cup celery
• 1/8 cup green pepper
• 1 cup potatoes, diced
• 1 cup water (may use drained juice from the canned vegetables, below)
• pinch of marjoram
• 1/4 tsp salt
• 1 oxo cube, chicken or vegetable
• 2 Tbsp flour
• 1.5 cups milk
• 1.5 cups mixed vegetables, either frozen or canned (drained)
• tabasco sauce (optional)

1. Cook the onion, celery, and green pepper in the margerine.
2. Add the potatoes, water, marjoram, salt, pepper, and oxo cube and simmer for 20 minutes.
3. Mix the flour with a few tablespoons of the milk separately, then add it to the rest of the soup, along with the remaining milk, and the frozen vegetables.
4. Boil until thickened, stirring constantly.
5. Add the optional tabasco sauce.

Does not freeze well.