Hot Dog Soup

SUBMITTED BY: Kim Holliday

"'We can always count on our retired pastor for good advice and good recipes, like this thick and hearty soup,' shares Kim Holliday of Bellefonte, Pennsylvania. 'Chock-full of hot dogs and vegetables, it quickly became my children's favorite.'"

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PREP TIME	25 Min
COOK TIME	25 Min
READY IN	50 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

4 medium carrots, cut into thin strips
2 medium potatoes, peeled and cubed
2 medium parsnips, peeled and chopped
1 medium onion, chopped
1/4 cup butter or margarine
2 tablespoons all-purpose flour
1 (16 ounce) package hot dogs, halved lengthwise and cut into bite-size pieces
1 (12 ounce) can evaporated milk
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 cup water
1 teaspoon dried basil
1/2 teaspoon pepper

DIRECTIONS

In a soup kettle or large saucepan, saute the carrots, potatoes, parsnips and onion in butter for 5 minutes. Stir in flour until blended. Add the hot dogs, milk, soup, water, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender, stirring occasionally.