Vegetable Soup Using Chicken Broth
|Chicken broth||2 Cup (32 tbs)|
|Onion||1 Small, sliced|
|Carrot||1 , thinly sliced|
|Potato||1 Medium, cut into 1/2 inch cubes|
|Celery stalks||2 , thinly sliced|
|Finely chopped parsley||1 Tablespoon|
|Dried basil leaves||1⁄2 Teaspoon|
|Tomato||1 Small, peeled, seeded, and chopped|
|Frozen cut green beans||1⁄2 Cup (8 tbs), thawed|
|Frozen peas||1⁄2 Cup (8 tbs), thawed|
|Frozen cauliflower||1⁄2 Cup (8 tbs), thawed and cut up|
|Torn lettuce leaves/Torn spinach leaves||1 Cup (16 tbs)|
1. Combine broth, onion, carrot, potato, celery, parsley, basil, and salt in a 3-quart glass casserole. Cover. Microwave at Time Cook (power level 10) for 7 minutes, and then Time Cook (power level 7) for 12 minutes.
2. Add remaining ingredients. Cover. Microwave at Time Cook (power level 7) f°r 5 to 8 minutes, or until all vegetables are tender.