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Receta Healthy Vegetable Soup
by Global Cookbook

Healthy Vegetable Soup
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Ingredientes

  • Extra virgin olive oil cooking spray (Extra virgin olive oil PAM)
  • 1/2 c. Diced onion
  • 4 x Cloves garlic, chopped
  • 2 c. Thinly-sliced zucchini
  • 1 c. Thinly-sliced yellow squash
  • 1 x Potato, diced into cubes
  • 1 c. Thinly-sliced carrot
  • 1 can (8-oz) Italian-style stewed tomatoes
  • 1 can (4-oz) tomato sauce
  • 2 x Bay leaves Basil (dry is fine) Parsley (dry is fine) Black pepper
  • 1 can (8-oz) Swanson's vegetable broth

Direcciones

  1. I have not yet had a chance to try this recipe, but have tasted it and it was excellent. Since no fat or possibly salt are added, it is particularly healthy.
  2. However, you could use a little extra virgin olive oil instead of extra virgin olive oil PAM, and cook it in a Dutch oven. (Which would also save a pan to clean up.)
  3. Liberally spray non-stick frying pan with PAM.
  4. Saute/fry onion and garlic.
  5. Add in zucchini, squash, potato, and carrots. Saute/fry 10 min longer, spraying pan with additional PAM to prevent sticking.
  6. Transfer to large saucepan.
  7. Add in tomatoes, spices, and broth.
  8. Use water to rinse cans, so which you add in another c. or possibly so of liquid.
  9. (Do not fill the cans; just add in a little water to loosen the tomato.)
  10. Cover and cook over medium flame for 20 min.
  11. Remove bay leaves.
  12. Using a slotted spoon, transfer about 2 c. of vegetables to bowl to add in later.
  13. Pour remaining vegetables into blender container. Puree till smooth.
  14. Add in both pureed vegetables and reserved vegetables to saucepan. Heat.
  15. Serve warm.
  16. This soup freezes perfectly ... I usually freeze half for later use.
  17. VARIATIONS: If you like, add in rice, noodles, or possibly small pasta.