| 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: RDHLAW@aol.com
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.
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