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Las Vegas Lucky Seven Vegetable Soup

chef.expert's picture
Ingredients
  Fat free low sodium chicken broth 21 3⁄4 Ounce (1.5 Cans, 14.5 Ounce Each)
  Diced peeled potato 1 1⁄2 Cup (24 tbs)
  Mixed vegetable 1 Cup (16 tbs), diced (Chopped Leeks Or Onion And Sliced Carrots And Sliced Zucchini And Diced Peeled Butternut Squash Or Other Winter Squash)
  Frozen peas 1⁄4 Cup (4 tbs), thawed
  Chopped flat leaf parsley 2 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

1. In medium saucepan bring chicken broth to boil over medium heat. Add all vegetables except peas. Cook, uncovered, 10 minutes. Add peas and parsley if using. Cook 5 minutes or until vegetables are very tender. Let cool slightly.
2. In two or three batches, remove vegetables with slotted spoon to blender or food processor, with a little liquid. Puree. Return to saucepan. Gently reheat. Season with salt and pepper. Garnish each serving with peas and parsley sprigs, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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