Vegetable Bacon Chowder



INGREDIENTS:

6 slices bacon

3 cups water

3 cups shredded red cabbage

1 cup chopped carrot

1 cup cubed potatoes

1 cup diced celery

1 (9 ounce) package frozen green beans

1 cup milk

3 tablespoons all-purpose flour

DIRECTIONS:

1. Place bacon in a large, deep skillet. Cook over medium
high heat until evenly brown. Drain, crumble and set aside.

2. In a stockpot or large saucepan, combine the water,
cabbage, carrot, potatoes, celery and green beans. Bring
to a boil and let simmer for 20 minutes. Stir together the
milk and flour, pour into the soup and mix well. Simmer for
another half an hour or until thick. Serve warm with
biscuits.



Vegetable Bacon Chowder