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“exchanges: 2 vegetable”
READY IN:
40mins
YIELD:
5 1/4 c servings
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan combine the chicken broth, coriander, salt, and black pepper.
  2. Bring to boiling; add green beans.
  3. Return to boiling; reduce heat.
  4. Simmer, covered, for 10 minutes.
  5. Add carrots, cauliflower, and sweet pepper.
  6. Return to boiling; reduce heat.
  7. Simmer covered for 4 to 5 minutes more or until vegetables are crisp-tender.
  8. Using a slotted spoon, transfer vegetables to a serving bowl, reserving broth mixture in saucepan.
  9. Cover vegetables; keep warm.
  10. In a small bowl stir together oregano, water, cornstarch, and lemon peel; stir into broth mixture in saucepan.
  11. Cook and stir over medium heat until slightly thickened and bubbly.
  12. Cook and stir for 2 minutes more.
  13. Stir in lemon juice.
  14. Pour thickened broth mixture over vegetables.
  15. Toss lightly to coat.

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