| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion — diced |
| 3 |
|
Cloves garlic — diced or |
|
|
Pressed |
| 5 |
|
Carrots — peeled and |
|
|
Sliced |
| 2 |
|
Spoons |
|
|
Pkts boullion |
| 3 |
|
Zucchini (6") — diced |
| 2 |
|
Yellow squash (6") — diced |
| 1 |
lg |
Can |
|
|
Tomatoes |
| 1 |
ts |
Basil |
| 1 |
ts |
Parsley |
| 1/2 |
ts |
Fresh ground black pepper |
|
|
Chicken soup base OR — 2 |
|
|
Crushed tomatoes OR — fresh |
INSTRUCTIONS
Spray pan and cook onion, garlic and carrots until the onion is tender. Add
soup base, zucchini, squash, tomatoes, herbs and pepper. Simmer, covered
20 to 30 minutes. Add water to thin if desired. I like to cut some of the
veggies very fine, so they become part of the liquid, and leave some chunky
so they provide a satisfying bite to the soup. Sometimes I leave everything
chunky and serve it as a side or over pasta. I hope you enjoy it!
Recipe By : DeeMeyers
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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