Yield: 2 Servings
|¼ cup||Diced onion|
|2 packs||Instant chicken broth and seasoning mix (try to get the low-salt kind)|
|2||Cloves garlic; minced|
|1½ cup||Thinly sliced zucchini|
|½ cup||Thinly sliced carrot|
|½ cup||Chopped seeded tomato|
|1 teaspoon||Chopped fresh parsley|
|¼ teaspoon||Basil leaves|
Date: Sat, 10 Feb 1996 13:04:51 -0500 From: RDHLAW@...
1. In 1-½ 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 ½ 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, .