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Presbyterian Women's January Recipe

1/2/2012

1 Comment

 
Garden Vegetable Soup
A Healthy Meal to Start off the New Year!


Makes 4 1-cup servings
Ingredients:

2/3 cup sliced carrots
2 garlic cloves minced
4 cans fat-free chicken broth (more if necessary)
4 cups water (more if necessary)
1 ½ cups diced green cabbage
½ cup green beans (Frozen French Style)
1 Tbsp tomato paste
½ tsp dried basil
¼ tsp dried oregano
¼ tsp salt
½ cup diced zucchini & squash (wash- don’t peel-slice)
4 cans diced tomatoes
1 large can V8 Juice (low sodium)

Spray a large saucepan with nonstick cooking spray and put it over the heat. Sauté the carrots, and garlic over low heat until soft, about 5 minutes.


Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to boil. Reduce heat, simmer, covered, about 15 min or until beans are tender. Stir in the zucchini and squash and heat for 3-4 minutes. You can add meat to individual servings, without meat this soup will last in the fridge for more than a week. You can add more veggies.
1 Comment
Dorothy B
2/18/2012 01:46:38 am

really good soup!

Reply



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    • Members
    • Media & Forms
  • Worship
    • Sunday Worship
    • Sermons
    • Music Ministry
    • Funerals
    • Weddings
  • Visit
  • About Us
    • Blog
    • Staff
    • Pastor Julie Delezenne
    • Leaders >
      • Session
      • Deacons
    • Newsletter and Calendar
  • Ministries
    • Inclusion Ministry >
      • News and Resources
      • Upcoming Events
      • Gallery
    • Day Center >
      • Sponsors/Donors
    • Christian Education >
      • Sunday School
      • Adult Faith Formation
    • Computer Education Fund
    • Fellowship and Care
    • Presbyterian Women and Men
  • Contact
    • Prayer Request
    • Contact
    • Rent Our Hall
  • Give