Saturday, January 9, 2010

Veggie Soup

This veggie soup was tasty! It was easy to make the night before and take it to school for lunch the next day. Instead of using a prepared vegetable broth, I mixed my own with bouillon and water. It was delish and filling!

1 medium zucchini, chopped
1 c. chopped mushrooms (I skipped these)
1 medium onion, diced
7 large carrots, diced (I used baby carrots & just added as much as i wanted)
4 celery stalks, diced
1 sprig rosemary
1 tsp dried thyme
1 bay leaf
1/4 tsp crushed red pepper flakes
10 oz. green peas
3 (14.5 oz) cans low-fat, low-sodium, beef broth or vegetable broth
3 c. water

Place all the ingredients except the peas in a large pot with spices, broth, and water.

Bring to a boil, then simmer for 45 minutes (or until carrots are tender). Add peas for the last 5 minutes.

Remove bay leaf and rosemary sprig before serving.

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