Favorite Vegetable Soup(Low-Fat)



  1. 1/4 c. diced onion
  2. 2 packets instant chicken broth and seasoning mix
  3. 2 garlic cloves, minced
  4. 1 1/2 c. thinly sliced zucchini
  5. 1/2 c. each thinly sliced carrots and chopped seeded tomato
  6. 1 tsp. chopped fresh parsley
  7. 1/4 tsp. basil leaves
  8. 1/8 tsp. pepper


  1. In 1 1/2-quart nonstick saucepan, combine onion, broth mix and garlic; cook, stirring occasionally, until onion is translucent. Add remaining ingredients and stir to combine; cover and cook over low heat, stirring occasionally, for about 10 minutes.
  2. Add 2 cups water and bring to a boil.
  3. Reduce heat to medium, cover and cook until vegetables are soft, about 20 minutes. Using a slotted spoon, remove about 1/2 cup vegetables from saucepan and set aside.
  4. In blender container, in 2 batches, puree remaining soup; return pureed mixture to saucepan, add reserved vegetables and heat.
  5. Makes 2 servings.