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Vegetable Soup

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Makes: 4 servings adjust

Directions

Ingredients

  • 10 cups Fat-Free Chicken Broth
  • 3 cups Celery, sliced 1 inch thick
  • 1 cup Carrot, sliced 1 inch thick
  • 4 Onions, quartered
  • 4 Red Potatoes, cut into 1 inch cubes

Step 1

In a large stockpot, combine the chicken broth, potatoes, onions, carrots, and celery. Bring to a boil, reduce heat to medium-high and simmer until the potatoes are tender, about 30 minutes.

Ingredients

  • 2 Zucchini, sliced 1 inch thick
  • 8 ounces Tomato Sauce
  • 2 cloves Garlic, minced
  • 14 bunch Fresh Parsley, chopped
  • 14 bunch Fresh Cilantro, chopped

Step 2

Add the zucchini, tomato sauce, garlic, parsley, and cilantro. Reduce heat to medium-low and cook 10 to 15 minutes more, or until the zucchini is just tender.
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