| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 6 | Servings | ||
INGREDIENTS
| 3 | c | Strong chicken broth |
| 1 | c | Water |
| 2 | c | Canned tomatoes; drained and coarsely chapped |
| 1 | Onion; coarsely chopped | |
| 2 | sm | Clove garlic or I large finely chapped |
| 2 | Stalks celery finely chopped | |
| 2 | Carrots; peeled and sliced | |
| 1/2 | ts | Chill powder |
| 1 | pn | Cayenne |
| Salt and freshly ground block pepper to taste | ||
| 1 1/2 | c | Fresh or thawed frozen corn kernels |
| 3 | md | Zucchini; sliced into rounds |
| 2 | tb | Chopped fresh parsley |
| Freshly grated Parmesan cheese; (optional) |
INSTRUCTIONS
GARNISH Make-It Easy Vegetable Soup CALORIES l27 per serving Preparation time: 15 minutes cook time 40 minutes This soup is so flavorful it's hard to believe that it is so low in calories. The zucchini is not added until during the last 10 minutes to preserve its crunchiness. 1. In a large pot combine the broth, 'Water tomatoes, onion, garlic, celery carrots, and seasonings. Bring to a boil, cover, and simmer for 30 minutes. 2. Add the corn, zucchini, and parsley; continue to simmer' for an additional 10 minutes. 3. Adjust the seasonings and serve hot with a light sprinkling of Parmesan cheese, if desired. Variations: * Sliced turnips, potatoes, broccoli, asparagus, or green peppers Can be added with the zucchini in step 2. Poached chicken can be added to make the soup a one-dish dinner Posted to recipelu-digest by Ron West <rwwest@execnet.net> on Mar 01, 1998
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