American Girl Molly's WW2 Victory Garden Veggie Soup!

Let's dive into American Girl Molly's cookbook and make a wonderful victory garden veggie soup! I just loved this little cookbook as it talked about WW2, rationing and how Molly and her family would've made meals to stretch their rationing coupons. This veggie soup was featured in Molly's favorite meals chapter and I can see why! It's full of warm veggie goodness and perfect for using up all that extra garden produce.

What you'll need:
1 Potato
1 Onion, diced
1 rib of Celery, diced
1 Carrot, diced
1 Turnip-- I subbed Summer Squash, diced
1/2 c Corn, fresh or frozen
1/2 c Peas, fresh or frozen
3 Lettuce Leaves
1 Tomato, diced
2 T Butter-- I used Country Crock Plant Butter
2 T Flour-- I used King Arthurs Gluten Free Flour
2 c Tomato Juice
1 c Water
1/2 tsp Salt
1/8 tsp Pepper
1/4 c Alphabet Macaroni-- I used Gluten Free Orzo
Please note that the video reflects how I almost tripled the amounts of ingredients so I would have leftovers!
Peel potatoes, dice and place in a saucepan of water. Bring to a boil, turn down to a simmer and cook until fork tender. Meanwhile, dice other veggies. When potatoes are done, mash in water. Put butter in a large soup pot and melt. Stir in onions and celery. Cook for about 5 minutes. Add flour and stir for about 1 minute. Add tomato juice, water (I used the potato water), salt, pepper and pasta. Turn up heat to medium high. Add rest of veggies except lettuce. When soup begins to boil, add lettuce. Simmer for 20 minutes.

Cookbook used: American Girls Pastimes Molly's Cookbook 1994