I made some soup for lunch today. It was good! I'll paste the recipe here.
0 Point Garden Vegetable Soup 2/3 cup sliced carrots I used baby carrots 1/2 cup diced onions 2 garlic cloves, minced I used 3, since I had one more left 3 cups fat-free broth (beef, chicken, or vegetable) I used beef broth 1 1/2 cups diced green cabbage 1/2 cup green beans I didn't have any so I used frozen corn 1 TABLESPOON tomato paste I didn't have that either, so I used ketchup 1/2 TEASPOON dried basil 1/4 TEASPOON dried oregano I used ground oregano. 1/4 TEASPOON salt 1/2 cup diced zucchini I didn't have zucchini. Directions: In a large saucepan sprayed with nonstick cooking spray, saute carrots, onions and garlic over low heat for about 5 minutes. Add broth, cabbage, green beans, tomato paste, basil, oregano and salt, and bring to a boil. Lower the heat, cover, and simmer for around 15 minutes or until beans are tender. Lastly, stir in the zucchini and continue to heat soup for 3-4 minutes. It was good! I'd make it again. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
