| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Diced onion |
| 2 |
pk |
Instant chicken broth and seasoning mix |
| 2 |
|
Garic cloves, minced |
| 1 1/2 |
c |
Thinly sliced zucchini |
| 1/2 |
c |
Thinly sliced carrot |
| 1/2 |
c |
Seeded and chopped tomato |
| 1 |
ts |
Chopped fresh parsley |
| 1/2 |
ts |
Basil leaves |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
(2 servings - but eat all you want)
1. In a 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 cups 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 cup of vegetables from saucepan
and set aside. In a blender, buree remining soup (in 2 batches). Return
pureed mixture to saucepan, add reserved vegetables and heat.
Posted to Digest eat-lf.v096.n176
From: Kathie Briggs <kjbriggs@voyager.net>
Date: Thu, 03 Oct 1996 08:21:02 -0500
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