Potato and Vegetable Soup
6 cups broth
6-8 potatoes, diced
20 baby carrots, sliced into 1/4ths
1 tsp Italian Seasoning
1/2 tsp pepper
2 1/2 cups frozen vegetables desired (we used 2 cups mixed vegetables and 1/2 cup peas)
1 cup soy milk
1/2 cup flour
Bring the broth to a boil in a soup pot. Add the potatoes, carrots, Italian Seasoning, and pepper. Cook over medium heat, stirring occasionally, until tender. Stir in the frozen vegetables. In a separate bowl, whisk the soy milk and flour until smooth. Add the soy milk mixture. Cook over low heat, stirring occasionally, for 10 minutes or until thickened.
* If desired, you can stir 1 lb of cooked ground sausage or any meat desired into the mixture with the vegetables.
