Vegetable Recipe
Vegetable Soup Basic
Vegetable Soup Basic:
Serving Size : 6
3 cups beef broth
2 cups water
1 cup tomato juice
2 potatoes -- medium size
3 carrots -- diced
1 small onion -- diced
2 celery stalks -- diced
1/4 cup diced green peppers
1/2 cup chopped green beans
1/2 cup lima beans
1/2 cup corn
4 tablespoons margarine -- solid
1/4 teaspoon black pepper
1/2 teaspoon salt -- or to taste
Melt 4 tablespoons margarine in skillet. Add the chopped green peppers,
carrots, celery, and onion. Sauté on low heat until vegetables are
softened and onion browned lightly. Add this to the broth mixture which
has been placed in a large, heavy pan with lid.
Add to this the potatoes, green beans, lima beans and corn. Cover and
simmer for about 45 minutes or until all the vegetables are done. Add the
salt and pepper.
Remove about 2 cups of the mixture and put into blender. Purée this
mixture and return to pot with rest of soup. Turn off heat and cover
soup. Best if allowed to set for up to 1 hour to blend flavors.
Since this is a basic recipe for soup, you can add the vegetables you
prefer and follow the directions above to finish the soup. Some
suggestions: Add bay leaf, shredded cabbage, chopped zucchini, diced
turnips, fresh tomatoes, okra, or parsley. For added nutrition, serve
with a sprinkling of lowfat cheese on the hot soup. Also good sprinkled
with toasted croutons. This stores very well in refrigerator and actually
improves with time.
Per serving: 222 Calories (kcal); 8g Total Fat; (31% calories from fat);
11g Protein; 29g Carbohydrate; 0mg Cholesterol; 1087mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
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