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Garden Vegetable Soup


Course : Soups
Serves: 1
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Ingredients:


1 cup cabbage -- shredded

1 cup carrots -- thinly sliced

1 cup zucchini -- chopped or summer squash

1 cup green beans -- cut

1 cup corn -- fresh

1/2 cup green pepper -- chopped

1/2 cup onions -- chopped

3 tablespoons margarine

3 cups milk

1/4 cup flour

1 tablespoon beef bouillon -- (vogue veggie base)

1 medium tomato -- chopped

1 tablespoon fresh basil -- minced

1 teaspoon salt
 

Preparation / Directions:


Combine all veggies and margarine in 2 qt micro-safe casserole dish. Cover and microwave on high 9-10 minutes or until veggies are tender, stirring once. Stir in milk, flour, bouillon, tomato, basil and salt. Microwave (high), uncovered, 9-10 minutes or until mixture boils and thickens, stirring twice.

 

Nutritional Information:

1209 Calories (kcal); 62g Total Fat; (44% calories from fat); 41g Protein; 135g Carbohydrate; 100mg Cholesterol; 3086mg Sodium

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