Herbed Vegetable Soup
Yield
8 servingsPrep
40 minCook
35 minReady
12 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 3 | cups |
water
|
|
| 1 | cup |
tomatoes
peeled, seeded and chopped |
|
| 4 | each |
carrots
medium, peeld and sliced into 1/2 inch pieces |
|
| 4 | each |
sweet red bell peppers
small, round, seeded and chopped |
|
| 2 | tablespoons |
chicken bouillon, powdered
|
|
| 1 | cup |
buttermilk
nonfat |
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | teaspoons |
marjoram
minced fresh |
*
|
| 1 | teaspoon |
thyme
minced fresh |
*
|
| ⅛ | teaspoon |
white pepper
|
|
| 1 | x |
thyme sprigs
fresh, optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 7.1E+2 | ml |
water
|
|
| 237 | ml |
tomatoes
peeled, seeded and chopped |
|
| 4 | each |
carrots
medium, peeld and sliced into 1/2 inch pieces |
|
| 4 | each |
sweet red bell peppers
small, round, seeded and chopped |
|
| 3E+1 | ml |
chicken bouillon, powdered
|
|
| 237 | ml |
buttermilk
nonfat |
|
| 3E+1 | ml |
lemon juice
|
|
| 1E+1 | ml |
marjoram
minced fresh |
*
|
| 5 | ml |
thyme
minced fresh |
*
|
| 0.6 | ml |
white pepper
|
|
| 1 | x |
thyme sprigs
fresh, optional |
* |
Directions
Coat a large saucepan with cooking spray, place over medium heat until hot.
Add onion and garlic and sauté 3 minutes or until tender.
Add water, tomatoes, carrots, red potatoes and chicken bouillon granules.
Bring to a boil.
Cover, reduce heat andamp; simmer 30 minutes or until carrots are tender; set aside.
Position knife blade in processor.
Add half of vegetables and cooking liquid.
Process until smooth.
Place in large bowl.
Process remaining vegetables and cooking liquid.
Add buttermilk, lemon juice, marjoram, thyme and white pepper to vegetable puree.
Stir well. Cover.
Chill 8 hours.
Stir well before serving. garnish with fresh thyme if desired.
Serve chilled.
