Garlic-veggie soup

Yield: 10 Servings

Measure 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

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

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