1 beef bouillon cube
5 tbsp flour
1 can evaporated milk
2 medium carrots
1 can Del Monte Tomato Sauce
2 stalks green onion, chopped
1/4 cup grated cheese (optional)
1. Boil carrots until tender. Peel and mash half of it, then dice remaining carrots. Set aside.
2. Melt margarine in pan. Add bouillon cube and flour while stirring. Add milk and 5 cups water gradually while stirring until well blended. Add diced carrots. Simmer for 5 minutes.
3. Add Del Monte Tomato Sauce, cheese, mashed carrots, 1/3 tsp. iodized salt (or 1 tsp rock salt) and 1/4 tsp pepper. Cook for another 5 minutes. Top with green onions.
Makes 6 servings