Late Summer Garden Soup
A quick and tasty soup filled with nutritious vegetables.
Loading ...April 8th, 2012
Excerpted from 100 Soups for $5 or Less by Gayle Pierce. Excerpted with permission of Raincoast Books.
Servings
6Prep Time
10 minutesCook Time
20 minutesIngredients
- 2 chicken bouillon cubes
- 1/2 Cups chopped onion
- 1/8 teaspoons salt
- 1/8 teaspoons black pepper
- 1/2 teaspoons dried oregano
- 1/2 teaspoons olive oil
- 4 Cups water
- 1 Cup chopped tomato
- 1 1/2 Cups diced cucumber
- 1 Cup diced yellow squash
- 11 small green bell pepper, cut into thin strips
- 1 Cup grated carrot
Directions
Add bouillon, onion, salt, pepper, oregano, and olive oil to water in a 3-quart saucepan over medium-high heat. Bring to a boil.
Reduce heat to low and add all of the vegetables.
Cover tightly with a lid and cook 5 minutes.
Remove from heat and ladle into serving dishes. The vegetables will retain a firm texture.
Nutrients Per Serving
Serves 6. Calories per serving 36. Fat per serving <1g.
