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Late-summer soup
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| Artist: |
_ |
| Categories: |
Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Olive oil | | 1
| large | Onion, chopped | | 3
| cup | Water | | 2
| | Summer squashes, 12 oz | | | -chopped | | 2
| large | Tomatoes, coarsely chopped | | 1
| | Red pepper, chopped | | 1
| | Yellow pepper, shoped | | 1
| | Zucchini, chopped | | 3
| large | Cloves garlic, minced | | 1 1/2
| tsp | Salt | | 1/2
| tsp | Fennel seeds | | 1/4
| tsp | Freshly ground pepper | | | NUTRITIONAL INFORMATION/SERV | | 101
| x | Calories | | 3
| x | G protein | | 14
| x | G carbohydrate | | 5
| x | G fat | | | X Mg cholesterol | | 545
| x | Mg sodium |
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Procedures:
| 1 | In dutch oven, heat oil over medium heat; add onion. | | 2 | Saute 5 minutes or until sofrtened; add remaining ingredients. | | 3 | Heat to boiling; reduce heat. | | 4 | Summer soup 15 minutes or until vegetables are tender. | | 5 | In food processor, puree 2 ?cups soup; pour into soup in pan. | | 6 | Heat |
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