Healthy Vegetable Soup
Ingredients
4 Cloves garlic, minced
2 cups Thinly-sliced zucchini
1 cup Thinly-sliced yellow squash
1 Potato, diced into cubes
1 cup Thinly-sliced carrot
1 can (8-ounce) Italian-style stewed tomatoes
1 can (4-ounce) tomato sauce
2 Bay leaves
Basil (dried is fine)
Parsley (dried is fine)
1 can (8-ounce) Swanson's vegetable broth
Preparation
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However, you could use a little olive oil instead of olive oil PAM, and cook it in a Dutch oven. (That would also save a pan to clean up.)
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1. Liberally spray non-stick frying pan with PAM.
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2. Saute onion and garlic.
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3. Add zucchini, squash, potato, and carrots. Saute 10 minutes longer, spraying pan with additional PAM to prevent sticking.
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4. Transfer to large saucepan.
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5. Add tomatoes, spices, and broth.
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6. Use water to rinse cans, so that you add another cup or so of liquid.
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(Don't fill the cans; just add a little water to loosen the tomato.)
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7. Cover and cook over medium flame for 20 minutes.
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8. Remove bay leaves.
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9. Using a slotted spoon, transfer about 2 cups of vegetables to bowl to add later.
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12. Serve hot.
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VARIATIONS: If desired, add rice, noodles, or small pasta.
Tools
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Yield:
1.0 servings
Added:
Monday, November 30, 2009 - 2:38pm
