Soups recipes

Vegetable Soup With Vermicelli

Course : Soups
Serves: 8

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Ingredients:

1 cup frozen green beans -- thawed

1 cup onions -- chopped

1 cup celery -- chopped

2 cloves garlic -- minced

4 teaspoons olive oil

6 cups chicken broth -- low fat

28 ounces canned tomatoes -- undrained, cut-up

6 ounces tomato paste

2 cups parsnips -- chopped or turnips

1 cup carrots -- chopped

1/2 cup fresh parsley -- chopped

2 teaspoons sugar

1 teaspoon basil leaves

1 teaspoon thyme -- leaves

4 ounces vermicelli -- broken-up into 1-2 inch pieces

8 teaspoons grated parmesan cheese -- if desired

Preparation / Directions:

In a large saucepot or Dutch oven, saute onions, celery and garlic in oil until crisp-tender. Stir in remaining ingredients except green beans, vermicelli and cheese. bring to a boil; reduce heat. Cover; simmer 30 minutes. Stir in green beans and vermicelli; simmer an additional 8 to 10 minutes or until vegetables and vermicelli are tender. Serve with cheese. 8 1-1/2 cup servings

Nutritional Information:

197 Calories (kcal); 4g Total Fat; (18% calories from fat); 9g Protein; 33g Carbohydrate; 1mg Cholesterol; 944mg Sodium

Vegetable Soup With Vermicelli

Ingredients:

Preparation / Directions:

Nutritional Information:

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