Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Onion -- diced |
| 3 \N | Cloves garlic -- diced or |
| \N \N | Pressed |
| 5 \N | Carrots -- peeled and |
| \N \N | Sliced |
| 2 \N | Spoons |
| \N \N | Pkts boullion |
| 3 \N | Zucchini (6\") -- diced |
| 2 \N | Yellow squash (6\") -- diced |
| 1 large | Can |
| \N \N | Tomatoes |
| 1 teaspoon | Basil |
| 1 teaspoon | Parsley |
| ½ teaspoon | Fresh ground black pepper |
| \N \N | Chicken soup base OR -- 2 |
| \N \N | Crushed tomatoes OR -- fresh |
Spray pan and cook onion, garlic and carrots until the onion is tender. Add soup base, zucchini, squash, tomatoes, herbs and pepper. Simmer, covered 20 to 30 minutes. Add water to thin if desired. I like to cut some of the veggies very fine, so they become part of the liquid, and leave some chunky so they provide a satisfying bite to the soup. Sometimes I leave everything chunky and serve it as a side or over pasta. I hope you enjoy it! Recipe By : DeeMeyers
From: Date: File