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Title: Herbed Vegetable Soup
Categories: Soup
Yield: 6 Servings

2/3cChopped Onion
2clMinced Garlic
3cWater
1cPeeled, Seeded & Chopped
  Tomatoes
4mdCarrots, Sliced Into 1/2
  Inch Pieces
4smRound Red Potatoes,
  Peeled & Sliced Into
  1/2 in. Pieces
2tbChicken Bouillon Granules
1cNonfat Buttermilk
2tbLemon Juice
2tsMinced Fresh Marjoram
1tsMinced Fresh Thyme
1/8tsWhite Pepper
  Fresh Thyme Sprigs (Opt)

Coat A Large Saucepan With Cooking Spray, Place Over Medium Heat Until Hot. Add Onion & Garlic & Saute 3 Min. OR Until Tender. Add Water, Tomatoes, Carrots, Red Potatoes & Chicken Bouillon Granules. Bring To A Boil. Cover, Reduce Heat & Simmer 30 Min. OR Until Carrots Are Tender; Set Aside. Position Knife Blade in Processor. Add Half Of Vegetables & Cooking Liquid. Process Until Smooth. Place in Large Bowl. Processremaining Vegetables & Cooking Liquid. Add Buttermilk, Lemon Juice, Marjoram, Thyme & White Pepper To Vegetable Puree. Stir Well. Cover.Chill 8 Hours. Stir Well Before Serving. Garnish With Fresh Thyme If Desired. Serve Chilled. (Fat 1.4, Chol. 0.)

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