Guest guest Posted December 5, 1999 Report Share Posted December 5, 1999 * Exported from MasterCook * Low Fat Summer Garden Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup coarsely chopped onion (about 1 medium) 1 clove garlic -- minced 1 cup fresh corn cut from cob (about 2 ears) 1 cup diagonally sliced carrots (about 2 medium) 1 medium-size red or yellow bell pepper -- cut into lx1/4 inch pieces 4 cans broth -- (10 1/2-ounce) 1 teaspoon vegetable-flavored bouillon granules 1 cup sliced zucchini (about 1 medium) 1 cup sliced yellow squash (about 1 medium) 2 tablespoons minced fresh oregano 1 tablespoon minced fresh parsley 1/4 teaspoon pepper Vegetable cooking spray Coat a large Dutch oven with cooking spray; place over medium heat until hot. Add onion and garlic; sauté 3 minutes or until tender, stirring frequently. Add corn, sliced carrots, and bell pepper; cook 5 minutes, stirring frequently. Add broth and bouillon granules; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until carrots are tender. Add remaining ingredients and cook, uncovered, 5 minutes. Serve warm. - - - - - - - - - - - - - - - - - - NOTES : From SDA-veg-recipes Quote Link to comment Share on other sites More sharing options...
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