Las Vegas Lucky Seven Vegetable Soup
|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|
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.