Garlic-veggie soup
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | cups | Low-sodium nonfat chicken broth |
| 3 | cups | Water |
| 1 | medium | Onion, chopped |
| 2 | cups | Sliced carrots |
| 4 | Cloves garlic, minced | |
| 1 | Bay leaf | |
| ¼ | teaspoon | Cayenne pepper |
| 3 | cups | Diced turnip |
| 1 | cup | Unpeeled, diced potatoes |
| 2 | mediums | Tomatoes, chopped |
| 2 | cups | Low-sodium canned kidney beans, rinsed and drained |
| ¼ | cup | Minced fresh parsley |
| ½ | teaspoon | Ground black pepper |
Directions
Place broth, water, onion, carrots, garlic, bay leaf, and cayenne pepper in a large saucepan. Bring to a boil, reduce heat, and simmer for 10 minutes.
Add turnip and potatoes, and simmer until the turnip is done, about 20 minutes.
Stir in the tomatoes, kidney beans, parsley, and black pepper, and simmer to heat through, about 5 minutes. Remove bay leaf before serving. Serves 10 Typed in MMFormat by cjhartlin@... Source: Cookbook Digest Jan/Feb 99.
Posted to MM-Recipes Digest V4 #9 by chartlin@... on Mar 11, 1999