• 2servings

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsSilicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup Diced onion

  2. 2 packs Instant chicken broth & seasoning mix.

  3. 2 Garlic cloves, minced

  4. 1 1/2 cup Zucchini, thinly sliced

  5. cup Carrots, thinly sliced

  6. cup Tomato, chopped, seeded

  7. 1 teaspoon Fresh parsley, chopped

  8. teaspoon Basil leaves

  9. teaspoon Pepper

Instructions Jump to Ingredients ↑

  1. Combine onion, garlic and broth mix in a pot. Cook and stir occasionally until the onion turns translucent. Then add the rest of the ingredients, with stirring. Cover and cook on low heat, with occasional stirring for roughly 10 minutes. Add 2 cups of water and bring it to a boil.

  2. Then reduce heat to medium, cover, and cook 'til the veggies are soft, maybe 20 minutes. Then with a hand blender blend for a little bit right in the pot to thicken the soup, being sure to leave a lot of chunks of vegetables. The amount you blend depends on you own tastes.

  3. Blend a few seconds, stir, and try it.

  4. Shirley makes triple batches of this, because we love it, and because it gets better and better when reheated as left-overs. You might try more pepper, it is very good as a peppery soup.

  5. Adapted (blending the pot) from a Weight Watcher's recipe by Shirley. Each serving is 2¾ vegetable and 10 carbohydrates. Typed and U/L to Cooking by Burt Ford.

  6. Submitted By BURTON FORD On 02-18-95


Send feedback