 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
|
soup course for most dinners Ingredients:
1/4 c. diced onion |
l garlic clove, minced |
2 tsp. powdered chicken bouillon |
l med.zucchini, quartered lenghtwise, then thinly sliced. |
l med. carrot, thinly sliced |
2 lg. tomatoes, seeded & chopped or l 14 oz. can, diced |
l t. fresh parsley or l tsp. dried |
1/4 t. dried basil |
1/8 tsp. fresh ground black pepper |
2 c. water |
Directions:
1. Place onion, garlic and powdered bouillon in a small stock pot. Cover and cookover med. heat until onion is translucent.
2. Add remaining ingredients, except water, cover and simmer 10 minutes,
3. Add water and continue cooking to desired doneness, about 10 minutes more.
|
|