Red & White Potato Soup

 

2 qt. boiling water

1 C. dried Shredded Potato

¼ C. dried celery

1 tsp. dried parsley

3 tsp. chicken or vegetable Bouillon Granules

2 tsp. dry diced onion

1 can kidney beans

 

Combine all ingredients. Cook over med. high heat about 15 minutes until potatoes and celery are tender. If desired, thicken with a cornstarch slurry.