This month's recipe is from a former Butler High School (Go Bears!) classmate, Deborah McNulty Hughes. We were talking about cold weather food on Facebook and she highly recommended this recipe for winter soup. Please note that there are a few variations in case you want meat in this hearty soup. Enjoy!
Deborah McNulty Hughes' Quick & Easy Winter Vegetable Soup
2 pkgs. Knorr Vegetable soup mix or 8 C. vegetable broth
1 or 2 cans, mild or spicy to taste, Rotel tomatoes with green chilis
4 or 5 small parsnips
1 C. shredded carrots
1 med. zuchinni
1 med. yellow squash
1 C. chopped onion (use frozen to reduce prep time)
2 Uncle Ben's wild & long grain rice 90 sec. microwave packs
Optional: Laura's lean top sirloin, broiled and chopped into small pieces. You can also add fresh or dried mushrooms.
Make the Knorr soup according to package directions. Use food processor to thin slice parsnips, zuchinni, & squash. Cook rice according to package directions.
Once soup mix is boiling add all ingredients. Simmer for about 30 minutes to let flavors marry.
Add other winter vegetables such as rutabaga, turnip, spiniach etc. as desired.
If adding the meat, add at the same time as the other ingredients.
Very low fat, low cal if made as directed. Chicken can be substituted for sirloin. Recipe freezes very well.
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