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Garlic-veggie Soup

Yield: 10 Servings

Ingredients and directions for this recipe

7 c Low-sodium nonfat chicken
-broth
3 c Water
1 md Onion, chopped
2 c Sliced carrots
4 Cloves garlic, minced
1 Bay leaf
1/4 ts Cayenne pepper
3 c Diced turnip
1 c Unpeeled, diced potatoes
2 md Tomatoes, chopped
2 c Low-sodium canned kidney
-beans, rinsed and drained
1/4 c Minced fresh parsley
1/2 ts Ground black pepper

Place broth, water, onion, carrots, garlic, bay leaf, and cayenne pepper in
a large saucepan. Bring to a boil, reduce heat, and simmer for 10 minutes.

Add turnip and potatoes, and simmer until the turnip is done, about 20
minutes.

Stir in the tomatoes, kidney beans, parsley, and black pepper, and simmer
to heat through, about 5 minutes. Remove bay leaf before serving. Serves
10

See also:
Previous recipe Garlic-tomato Soup
Next recipe Garlic-wine Rice Pilaf

Or try one of these recipes:
Millet And Basmati Pilaf
U.s. Senate Bean Soup