| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Vegetarian | Soup | 2 | Servings |
INGREDIENTS
| 1/4 | c | Diced onion |
| 2 | pk | Instant chicken broth and seasoning mix (try to get the low-salt kind) |
| 2 | Cloves garlic; minced | |
| 1 1/2 | c | Thinly sliced zucchini |
| 1/2 | c | Thinly sliced carrot |
| 1/2 | c | Chopped seeded tomato |
| 1 | ts | Chopped fresh parsley |
| 1/4 | ts | Basil leaves |
| 1/8 | ts | Pepper |
INSTRUCTIONS
Date: Sat, 10 Feb 1996 13:04:51 -0500 From: [email protected] 1. In 1-1/2 quart nonstick saucepan, combine onion, broth mix and garlic; cook, stirring occasionally until onion is translucent. Add remaining ingredients and stir to combine; cover and cook over low heat, stirring occasionally, about 10 minutes. Add 2 C water and bring to a boil. Reduce heat to medium, cover and cook until vegetables are soft, about 20 minutes. 2. Using a slotted spoon, remove about 1/2 C of the vegetables from saucepan and set aside. Puree the remaining soup in 2 batches . Return pureed mixture to saucepan, add reserved vegetables and heat. FATFREE DIGEST V96 #40 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”