| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Not, Sent | 11 | Servings | |
INGREDIENTS
| 1 | md | Onion; chopped |
| 3 | sm | Cloves garlic; minced |
| 1 | ts | Thyme |
| 12 | Carrots; sliced | |
| 2 | Potatoes; peeled and sliced | |
| 1 | Bay leaf | |
| Freshly ground black pepper | ||
| 2 | cn | (10.75 oz) chicken broth; strained |
INSTRUCTIONS
In a soup pot or large casserole, combine onion, garlic and thyme. Mix in carrots, potatoes, bay leaf and pepper. Add chicken broth and enough water to cover vegetables. Bring soup to a boil. Reduce heat, cover, and simmer for 30 minutes. Remove bay leaf and puree soup in blender. NOTES : Per serving: cals - 69 - 0%ff, fat - 0. Recipe by: Choose to Lose Posted to MC-Recipe Digest V1 #971 by Carol Taillon <taillon@earthlink.net> on Dec 25, 1997
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