Quick and Versatile Vegetable Soup
"Low Fat Quick Veggie Soup."
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1⁄2 onion, chopped
- 1 (28 ounce) can stewed tomatoes
- 1 cup carrot, chopped
- 1⁄2 cup green pepper, chopped
- 4 dried dried Chinese mushrooms, soaked & chopped
- 4 stalks celery, chopped
- 1 (10 ounce) can mixed beans
- 2 cups non fat chicken stock
- 1 tablespoon dry onion soup mix
- 1⁄2 teaspoon salt (to taste)
- 1⁄4 teaspoon pepper (to taste)
directions
- Soak Mushrooms in hot water for 20 minutes, drain remove stem and chop.
- Chop all vegetables and put in large pot with all ingredients except mushrooms and beans.
- Bring to a boil, reduce heat add mushrooms and beans and let simmer until vegetables are cooked.
- You can choose the vegetables to your own taste and even omit beans.
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Reviews
-
I used the listed ingredients except the mushrooms. This is a good basic recipe. I'll make this again and vary the vegetables according to what I have on hand. This will be great when my local Farmers Market is back this summer. Thanks for this truly "quick and versatile" recipe Raelene. Made and enjoyed for PAC Spring '09.
