2010: Week 1
Summer Vegetable Soup
32 oz. chicken or vegetable broth
32 oz. chicken or vegetable broth
1 cup water
3 carrots, chopped
1 med-large zucchini, chopped
1 15-oz. can pinto, kidney or cranberry beans, drained & rinsed
8 oz. can tomato sauce
3 Tbsp. fresh parsley, chopped
½ cup elbow macaroni or some other small pasta
1 cup corn niblets, preferably fresh off the cob
Bring broth to a slow boil. Add carrots & beans and simmer for 15 minutes. Add tomato sauce, 2 Tbsp. parsley and zucchini. Cook another 5 minutes. Add pasta and cook for length of time listed on package. Add corn and 1 Tbsp. parsley. Cook 1-2 minutes more |
