Soup (1.5 Pts)
Soup (1.5 Pts)
1 medium onion ; chopped-about 1/2 c.
2 cloves garlic ; minced
1 cup zucchini ; diced
1 cup carrot ; diced
1 tomato ; diced
1 cube chicken bouillon
2 cups water
1/4 teaspoon dried basil
to taste salt
to taste freshly ground pepper
Spray a 2 qt. sauce pan with Pam and add the onions and garlic. Cook over very low heat until the onion is soft. Add carrots, zucchini and tomato and continue cooking, covered, over very low heat for about 10 minutes. Add the bouillon cube, water, basil, pepper and cook over medium heat for about 15 minutes or until all vegetables are very tender.
Using a slotted spoon, remove 1 cup of cooked vegetables and set aside. Put all the rest into a blender or food processor and puree. Pour back into sauce pan and add the reserved vegetables. Reheat. Adjust seasoning if necessary. (I put everything into the blender)
2 servings
Per serving: 111.3 cals; 1.2 g total fat (0.3 g sat fat); 0 mg chol; 23.6g carb; 6.0 g fiber; 4.1g protein; 796 mg sodium
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