Garlic-veggie soup

10 Servings

Ingredients

QuantityIngredient
7cupsLow-sodium nonfat chicken broth
3cupsWater
1mediumOnion, chopped
2cupsSliced carrots
4Cloves garlic, minced
1Bay leaf
¼teaspoonCayenne pepper
3cupsDiced turnip
1cupUnpeeled, diced potatoes
2mediumsTomatoes, chopped
2cupsLow-sodium canned kidney beans, rinsed and drained
¼cupMinced fresh parsley
½teaspoonGround 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