APRON AND PANS - GARDEN VEGETABLE SOUP
Ingredients
2⁄3 cup sliced carrot
1⁄2 cup diced onion
2 cloves garlic, minced
3 cups fat free broth (beef, chicken or vegetable)
1 1⁄2 cups diced green cabbage
1⁄2 cup green beans
1 tablespoon tomato paste
1⁄2 teaspoon dried basil
1⁄4 teaspoon dried oregano
1⁄4 teaspoon salt
1⁄2 cup diced zucchini
Preparation
Spray a large saucepan with non-stick cooking spray.
Saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, green beans, tomato paste and simmer, covered, about 15 minutes or until beans are tender.
Stir in zucchini and heat 3-4 minutes.
Serve hot.
2⁄3 cup sliced carrot
1⁄2 cup diced onion
2 cloves garlic, minced
3 cups fat free broth (beef, chicken or vegetable)
1 1⁄2 cups diced green cabbage
1⁄2 cup green beans
1 tablespoon tomato paste
1⁄2 teaspoon dried basil
1⁄4 teaspoon dried oregano
1⁄4 teaspoon salt
1⁄2 cup diced zucchini
Preparation
Spray a large saucepan with non-stick cooking spray.
Saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, green beans, tomato paste and simmer, covered, about 15 minutes or until beans are tender.
Stir in zucchini and heat 3-4 minutes.
Serve hot.
Comments
Post a Comment