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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 68 |
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This soup will warm you right up on a crisp fall day. It goes well with crusty hard roll. Ingredients:
1/4 cup green pepper, chopped |
2 tbsp onion, chopped |
1 tsp parsley flakes or fresh parsley , minced |
1/8 tsp. thyme leaves |
1 bay leaf |
1/4 water |
1 can( 9 oz.) canned tomatoes |
2 cups pumpkin or winter squash, cooked and mashed |
2 cups water |
2 low sodium chicken bouillon cubes |
1 tbsp flour |
2 cups skim soy milk |
1 tsp salt |
1/8 tsp pepper |
Directions:
1. In a dutch oven, saute pepper, onion. parsley, thyme and bay leaf in water 5 minutes;do not brown
2. Add tomatoes, pumpkin or squash, water and bring to a boil
3. reduce heat, simmer 30 minutes, stirring occasionally
4. in a small bowl, combine flour and milk, blend well
5. Stir into soup mixture; add salt and pepper
6. Cook over medium heat, stirring frequently untill mixture boils
7. remove bay leaf and serve
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