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Herbed Vegetable Soup
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3 cups finely shredded cabbage
1 package (16 ounces) frozen cut green beans
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
2 small zucchini, chopped
1 small onion, chopped
3 cups tomato juice
2 teaspoons chicken bouillon granules
1 teaspoon salt-free seasoning blend
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
In a large saucepan, combine the cabbage, beans, celery, carrots, zucchini, onion
and tomato juice; bring to a boil. Reduce heat; cover and cook for 15 minutes or
until vegetables are tender. Add the bouillon, seasoning blend, basil and
rosemary; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Yield: 8 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |