Yield: 1 Servings
|2 cups||Diced white onion|
|1½ cup||Diced celery|
|½ cup||Diced carrot|
|4 cups||Peeled;cubed potatoes, (1/2" cubes or smaller)|
|¼ teaspoon||Ground sage or poultry seasoning|
|2 tablespoons||Powdered chicken-flavor broth **|
|3 cups||Frozen corn kernels|
**Frontier brand chicken flavored broth powder/meatless...0g fat Put vegetables (except corn) and sage into large pot. Add water to cover and simmer over low heat until veggies are soft. Add powdered broth and simmer and stir a bit longer. Remove one third of the soup with lots of vegetable in it and set aside. Whirl the rest in a blender or food processor until smooth. Stir the reserved veggies back in, plus the corn.
Return soup to simmer and continue to cook over low heat stirring frequently another 15 minutes. Serves 8 This recipe is from THE AMERICAN VEGETARIAN COOKBOOK by Marily Diamond. She uses a Tablespoon of oil in the original but I never have. I also have to double the recipe when I make it. My family eats several bowls for each person, so it doesn't last long.
Posted to fatfree digest by afisher@... (Albert Lee Fisher) on Nov 10, 1998, converted by MM_Buster v2.0l.