"Gotta Go!" Soup
A healthy quick and easy soup.
Yield
4 servingsPrep
5 minCook
20 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
mixed vegetables
leftover |
*
|
| 1 | x |
italian seasoning
or any seasoning you prefer |
*
|
| 1 | x |
lettuce
left over or other vegetables |
*
|
| 1 | x |
red hot pepper sauce
|
*
|
| 1 | x |
mixed salad greens
|
*
|
| 1 | x |
herbs
to your preference |
* |
| 1 | x |
chicken broth
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
mixed vegetables
leftover |
*
|
| 1 | x |
italian seasoning
or any seasoning you prefer |
*
|
| 1 | x |
lettuce
left over or other vegetables |
*
|
| 1 | x |
red hot pepper sauce
|
*
|
| 1 | x |
mixed salad greens
|
*
|
| 1 | x |
herbs
to your preference |
* |
| 1 | x |
chicken broth
|
*
|
Directions
Combine any bits of leftover vegetables (broccoli, cabbage, carroth, green beans, potatoes, etc.), leftover salad (the dressing adds flavor) and enough chicken broth to cover.
Bring to a boil over medium heat.
Reduce heat and simmer 15 minutes, or until veget ables are tender.
Purée soup in blender or food processor, adding more chicken broth or water if necessary to thin soup.
Return to saucepan and season to taste with My Seasoning Tabasco sauce, and herbs.
If desired, ½--1 cup of heavy cream may also be added.
Serve hot. Garnish with a tablespoon od dry sherry for company.
NOTE: If you do not have enough leftover vegetables to make the soup, add a can of zucchini in tomato sauce or a package of frozen mixed vegetables.
YIELD: depends on vegetables My Seasoning: 1 part garlic powder, 1 part onion powder, ½ part ground black pepper.
Mix well before adding to the recipe.
