 |
------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------
Title: Dilled Vegetable Soup
Categories: Main dish Soups Vegetables
Servings: 6
4 c Vegetable Stock; Rec. # 2
1 ts Dill Weed
1 ds Pepper
1 1/2 c Potatoes; Diced
1/2 c Onion; Diced
3 ea Carrots; Sliced 1/4" Thick
2 c Zucchini; Sliced
2 ea Tomatoes; Md, Chopped
1 x Salt; To Taste
Combine the stock with the dill weed, pepper, potatoes, onion, and carrots
in a 2-quart saucepan. Bring the mixture to a full boil, partially cover,
reduce the heat and simmer for 20 minutes. Add the zucchini and tomatoes
and cook another 10 minutes or until all of the vegetables are tender.
Salt to taste and serve hot.
Each 1 cup serving contains:
Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
--------------------------------------------------------------------------
107 3 G 22 G 4 G 2 G 0 0 19 Mg
From The Cookbook For The 90s by Helen V. Fisher
-----------------------------------------------------------------------------
|
