This time when you make it again, you will have the actual ingredients! LOL but it does sound good.
Teresa MullenSent from my iPhone > On Feb 20, 2015, at 12:53 PM, Helen Whitehead via Cookinginthedark > <[email protected]> wrote: > > 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 > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
