Vegetable Soup Using Chicken Broth Recipe
Ingredients
| Chicken broth | 2 Cup (16 tbs) | |
| Onion | 1 Small, sliced | |
| Carrot | 1 , thinly sliced | |
| 1 medium potato, cut into 1/2 inch cubes | ||
| Celery stalks | 2 , thinly sliced | |
| Parsley | 1 Tablespoon, finely chopped | |
| Dried basil leaves | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1 small tomato, peeled, seeded, and chopped | ||
| 1/2 cup frozen cut green beans, thawed | ||
| Frozen peas | 1/2 Cup (16 tbs), thawed | |
| 1/2 cup frozen cauliflower, thawed and cut up | ||
| 1 cup torn lettuce or spinach leaves | ||
Directions
1. Combine broth, onion, carrot, potato, celery, parsley, basil, and salt in a 3-quart glass casserole. Cover. Microwave at Time Cook (power level 10) for 7 minutes, and then Time Cook (power level 7) for 12 minutes.
2. Add remaining ingredients. Cover. Microwave at Time Cook (power level 7) f°r 5 to 8 minutes, or until all vegetables are tender.
2. Add remaining ingredients. Cover. Microwave at Time Cook (power level 7) f°r 5 to 8 minutes, or until all vegetables are tender.
Chef
