Tomato Veggie and Basil Soup
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 32 ounces no-salt-added diced tomatoes, undrained
- 32 ounces low sodium chicken broth
- 2 small zucchini, diced
- 2 small yellow squash, diced
- 4 tablespoons fresh basil, chopped
- 1 teaspoon dried basil, crumbled
- 1 teaspoon sugar
- 1 -2 teaspoon onion flakes
- 1⁄2 teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
- 1⁄4 teaspoon crushed red pepper flakes
- 1 dash paprika
- 1⁄4 - 1⁄2 cup parsley, snipped
- 1 teaspoon olive oil
directions
- In a medium saucepan, combine everything but the parsley and olive oil; bring to to a boil, covered over high heat.
- Reduce heat and simmer, uncovered for 20 minutes.
- Stir in parsley and olive oil and simmer an additional 5 minutes.
- Serve.
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RECIPE SUBMITTED BY
<p>I like to experiment in the kitchen and am not afraid to modify a recipe based on what I have on hand or what I think might taste good. I enjoy cooking things that are simple, delicious and nutritious. I enjoy food and beverage pairing. It is interesting how certain foods and beverages together can enhance the food or alter the taste. When I'm not working I enjoy spending time with loved ones, reading, crafts and aromatherapy. I'm always looking for simple recipies to keep my loved ones happy and healthy.</p>