 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
This is a low-cal, filling soup. My original recipe said to cook for 45 minutes, but when I make it, it takes more like 75 minutes for the veggies to get tender. You can use fresh or frozen vegetables to make it. Ingredients:
2 cups chicken stock |
4 cups water |
1 1/2 cups tomatoes, diced |
1 cup carrot, thinly sliced |
1 medium onion, thinly sliced |
10 ounces frozen cut green beans |
6 ounces tomato paste |
2 cups broccoli florets |
2 cups cauliflower florets |
1 cup frozen whole kernel corn |
1 teaspoon salt |
1/2 teaspoon white pepper |
1/2 teaspoon tabasco sauce |
Directions:
1. Combine all ingredients in a 6 qt pot.
2. Cook over medium heat for 45-75 minutes, stirring occasionally.
|
|