Portuguese Watercress Soup

Mrs. Robert Beck – Lanakila

Boil soup bone. When done, add can of Bean and Bacon Soup (Campbell’s) and cubed “Pipinola” and potatoes. When almost done, add chopped water cress and another can of Campbell’s Vegetable soup, and thicken with a little corn starch. Salt and pepper to taste. For variation use Pea Soup. Very good with Avocado or Vegetable salad and French Bread. (Pipinola – squash named chayote)