Dixie Stampede Vegetable Soup

1 quart chicken broth
½ cup frozen peas
½ cup whole kernel sweet corn
½ cup canned green beans
½ cup carrots, peeled and grated
½ teaspoon garlic powder
½ teaspoon onion powder
1½ cups heavy whipping cream

Fully cook all vegetables individually and then grind into small pieces. Bring broth, seasonings and vegetables to a boil and then add the whipping cream. Add salt and pepper to taste.
Yield: 6 servings


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