Soups recipes

Mixed Vegetable Soup

Course : Soups
Serves: 4

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Ingredients:

1 tablespoon butter

1/2 large onion -- chopped

1 small leek -- white section only, washed and thinly sliced

1/4 teaspoon oregano

1/4 teaspoon thyme

1/4 teaspoon basil

1 piece bay leaf

1 tablespoon chives -- chopped

1 small turnip -- peeled and diced

1/4 small cabbage -- thinly sliced

2 medium carrots -- pared and diced

2 large potatoes -- peeled and diced

5 cups chicken stock -- cold

1 tablespoon soy sauce -- tamari

1 cup canned tomatoes -- diced

1 cup mushrooms -- diced

Preparation / Directions:

Heat butter in saucepan. When hot, add onion and leek; cover and cook 3 minutes over medium heat. Add herbs, turnip, cabbage, carrots and potatoes; season and mix well. Cover and cook 6 minutes over low heat. Pour in chicken stock and soy sauce; stir. Season and bring to boil. Cook soup, partially covered, 13 minutes over low heat. Stir in tomatoes and mushrooms; continue cooking 5 minutes. Serve with sandwiches for lunch or with a green salad for dinner.

Nutritional Information:

164 Calories (kcal); 4g Total Fat; (20% calories from fat); 5g Protein; 26g Carbohydrate; 8mg Cholesterol; 3103mg Sodium

Mixed Vegetable Soup

Ingredients:

Preparation / Directions:

Nutritional Information:

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