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Light Vegetable SoupIngredients:1/4 cup diced onion 1 cup thinly sliced carrots 1 cup thinly sliced zucchini 2 teaspoons chopped fresh parsley 1/4 teaspoon thyme 1/8 teaspoon pepper 2 cups water Directions: In a 1-1/2 quart saucepan, cook onion until translucent; add all other ingredients except water. Cover and cook over low heat, stirring occasionally, until vegetables are tender, about 10 minutes. Add water and bring to a boil. Reduce heat to medium and cook until vegetables are soft, about 20 minutes. Remove from heat and let cool slightly. Remove 1/2 cup soup from pan and reserve; pour remaining soup into blender and process at low speed until smooth. Combine pureed and reserved mixtures in saucepan and cook, stirring constantly until hot. Makes 2 servings. Courtesy of FitnessandFreebies.com Back to Previous Page
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