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| 1/4 Tasse | onion diced |
| 2 Packung | Instant chicken broth and seasoning mix (try to get the low-salt kind) |
| 2 | cloves garlic minced |
| 1 1/2 Tasse | zucchini thinly sliced |
| 1/2 Tasse | carrot thinly sliced |
| 1/2 Tasse | Chopped seeded tomato |
| 1 Teelöffel | parsley fresh, chopped |
| 1/4 Teelöffel | Basil leaf |
| 1/8 Teelöffel | pepper |
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1. In 1-1/2 quart nonstick saucepan, combine onion, broth mix and garlic; cook, stirring occasionally until onion is translucent. Add remaining ingredients and stir to combine; cover and cook over low heat, stirring occasionally, about 10 minutes. Add 2 C water and bring to a boil. Reduce heat to medium, cover and cook until vegetables are soft, about 20 minutes.
2. Using a slotted spoon, remove about 1/2 C of the vegetables from saucepan and set aside. Puree the remaining soup in 2 batches . Return pureed mixture to saucepan, add reserved vegetables and heat.
Fatfree Digest V96 #40
From the Fatfree Vegetarian recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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