VEGETABLE SOUP LUNCHBOX STYLE
Alice Clancy
VEGETABLE SOUP FOR COLD DAYS
ingredients
- 4 Large carrots
- 1 Tbsp butter or margarine
- 3 Stalks celery, cut in to 1/2 pieces
- 1 Large onion chopped
- 1 1/2Cups mushrooms sliced thin
- 1 Can 15oz baby corn on the cob drained
- 64 Ounces fat free reduced sodium chicken stock
- 1 1/2 Tsps dried Tarragon
- 1/4 Tsps pepper
- Salt to taste
- 2 Cups dried bowtie pasta
- 1 Cup frozen peas
- 1/4 cup chopped parsley
directions
- 1
Peel carrots cut crosswise into thin rounds
- 2
Melt butter in a 5 -6 quart pan over medium high heat. Add celery,carrots,corn,onion and mushrooms.
- 3
Cook, stirring often until celery and onion are tender (5 to 6 minutes)
- 4
Add broth, tarragon, pepper and salt to taste(about 1/4 tsps): bring to a boil. Stir in pasta:return to a boil and cook, uncovered for 5 minutes.
- 5
Add peas and continue to cook, uncovered until pasta is tender to bite 9 7 to 8 minutes)
- 6
Sprinkle with parsley
notes
I would add something to kick this up. The tarragon seems to be too mild.
Source: Int'l Cuisine
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews