Healthy vegetable soup

Yield: 1 Servings

Measure Ingredient
\N \N Olive oil cooking spray (Olive oil PAM)
½ cup Diced onion
4 \N Cloves garlic, minced
2 cups Thinly-sliced zucchini
1 cup Thinly-sliced yellow squash
1 \N Potato, diced into cubes
1 cup Thinly-sliced carrot
1 can (8-ounce) Italian-style stewed tomatoes
1 can (4-ounce) tomato sauce
2 \N Bay leaves
\N \N Basil (dried is fine)
\N \N Parsley (dried is fine)
\N \N Black pepper
1 can (8-ounce) Swanson's vegetable broth

I have not yet had a chance to try this recipe, but have tasted it and it was excellent. Since no fat or salt are added, it is particularly healthy.

However, you could use a little olive oil instead of olive oil PAM, and cook it in a Dutch oven. (That would also save a pan to clean up.) 1. Liberally spray non-stick frying pan with PAM.

2. Saute onion and garlic.

3. Add zucchini, squash, potato, and carrots. Saute 10 minutes longer, spraying pan with additional PAM to prevent sticking.

4. Transfer to large saucepan.

5. Add tomatoes, spices, and broth.

6. Use water to rinse cans, so that you add another cup or so of liquid.

(Don't fill the cans; just add a little water to loosen the tomato.) 7. Cover and cook over medium flame for 20 minutes.

8. Remove bay leaves.

9. Using a slotted spoon, transfer about 2 cups of vegetables to bowl to add later.

10. Pour remaining vegetables into blender container. Puree until smooth.

11. Add both pureed vegetables and reserved vegetables to saucepan. Heat.

12. Serve hot.

13. This soup freezes perfectly ... I usually freeze half for later use.

VARIATIONS: If desired, add rice, noodles, or small pasta. Posted to EAT-L Digest 11 Mar 97 by Teasel <teasel@...> on Mar 11, 1997

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