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Mixed Vegetable Soup
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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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |