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Vegetable Mint Soup

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 5 cups 1185ml Chicken broth

    2. 1 1/2 cups 165g / 5.8oz Frozen mixed vegetables

    3. 1 Tomato - halved, seeded, (large) And diced - (1 1/2 cups)

    4. 2 tablespoons 30ml Finely-chopped chives or scallion tops

    5. 1 teaspoon 5ml Chopped fresh mint leaves

    6. 1/2 tspn dried mint, crumbled

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions In a saucepan, bring the broth, frozen vegetables, tomato, chives, an mint to a boil over medium-high heat. Reduce the heat to medium-low and simmer for about 5 minutes stirring occasionally, until the vegetables are tender. Season with the pepper. Serve right away. This recipe yields 8 cups for 4 servings. Per 2 cups: 89 calories; 7g protein; 4g fat; 14g carbohydrate; 0mg cholesterol; 182mg sodium.

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