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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4 comments:
I'll have to try this, I love soup when it's cold. And it's cold again here today. Of course when Spring gets here I'll just be worried about the tornadoes. So you can't win.
That sounds good! I'll definitely have to give this recipe a try. Thanks for posting it!
I like this one, it's definitely weather for soup. Thanks for sharing!
Yes, I'm fixing it this weekend so we'll have something nutritious to go with all the unhealthy finger food I'm fixing for the Super Bowl. Glad you like it! Deborah is a really nice person and sounds as if she's a good cook, too!
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