Mixed Vegetable Soup
"My sister who worked as a dietitian for years, gave me this recipe," shares Lucille Franck of Independence, Iowa. "I sometimes double or triple this hearty soup when my family gathers for the holidays."
SERVINGS
|
2
|
CATEGORY
|
Soup
|
PREP |
15 min. |
COOK
|
15 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 1/2 small carrot, grated
- 1/2 celery rib, chopped
- 2 tablespoons chopped green pepper
- 1 tablespoon chopped onion
- 1 tablespoon butter
- 1 cup reduced-sodium chicken broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 3/4 teaspoon sugar
- Dash pepper
- 1-1/2 teaspoons cornstarch
DIRECTIONS
In a small saucepan, saute the carrot, celery, green pepper and onion in butter until tender. Set aside 2 tablespoons broth. Add the tomatoes, sugar, pepper and remaining broth to vegetable mixture; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Combine cornstarch and reserved broth until smooth; gradually add to the soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Yield: 2 servings.