Tatonka Vegetable Soup - cooking recipe

Ingredients

2 c. onions, pared and diced
1 c. leeks, pared and sliced
1 c. celery, trimmed and diced
1 qt. carrots, trimmed and diced
1 medium red pepper, diced
1 medium yellow pepper, diced
1 medium green pepper, diced
1/4 c. salad oil
1 1/2 lb. ground buffalo
1/4 c. all-purpose flour
1 Tbsp. fresh minced garlic
2 1/2 Tbsp. chicken base
2 1/2 Tbsp. beef base
1/4 c. tomato paste
3 qt. water
2 tsp. fresh ground black pepper
1 bay leaf
3/4 tsp. thyme leaves
3/4 tsp. marjoram
1/2 lb. red potatoes, pared and diced
14 oz. can tomato puree
16 oz. can diced tomatoes in juice
3/4 lb. fresh green beans, trimmed, cut 1 inch on diagonal
5 oz. frozen whole kernel corn
1/4 c. fresh parsley, minced

Preparation

Saute diced onions, sliced leeks, diced celery, carrots and diced mixed peppers in oil until onions become transparent.
Add ground buffalo.
Saute until lightly browned.
Blend in flour. Blend in minced garlic, chicken and beef bases and tomato paste. Add water.
Heat, stirring continuously, until thickened.
Add black pepper, thyme, marjoram and bay leaf.
Add potatoes and tomato puree.
Reduce heat and simmer until potatoes are tender, about 45 minutes.
Add diced tomatoes, green beans and corn. Simmer until green beans are tender, about 10 minutes.
Blend in fresh minced parsley.