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quick-veggie-soup recipe

Date:    Wed, 29 Sep 93 08:50:18 EDT
 From:    Christina Hulbe (chulbe@magnus.acs.ohio-state.edu)
 Home Late Veggie Soup
 (for 1)
 1/2   small onion, chopped
 2     Tbsp veggie stock or water (from 2 Cups below)
 2     tsp  "Italian" herbs or othr fav. herb mix
 2     Cups veggie stock or water
 1/2   tsp  garlic salt, onion salt, soy sauce,
            or none if the stock is salty
 3/4   Cup  frozen veggies, any combination
 1     tsp  herb mix used above
 1/4   Cup  instant potato flakes
            dash of peper to season
 Chop onion, toss into small saucepan with 1 Tbsp stock and
 2 tsp herbs, && steam/saute, adding the other Tbsp of stock
 when needed to prevent sticking, while getting the other
 ingredients together.
 When onion is lightly colored, add remaining stock && salt &&
 bring to the boil.  Add remaining ingredients, stir well, &&
 simmer until the vegies are tender (anywhere from 2 (peas) to
 10 (green beans, lima beans) minutes).  Add pepper && serve.
 Enjoy with some whole grain bread :)
 Because the cooking time is so short, you really need the extra
 herbs to get much flavor.
 Instant potato flakes as soup is comfort food for me.
 When I was little, my mother used to make "potato soup" with
 flakes and broth when we were sick.  Makes me smile just to
 think about it.
 kwvegan vegan