Garden Vegetable Soup - 1

Recipe Ingredients

1 cup	237ml	Cabbage - shredded
1 cup	110g / 3.9oz	Carrots - thinly sliced
1 cup	146g / 5.1oz	Zucchini - chopped
1 cup	160g / 5.6oz	Green beans
1 cup	62g / 2.2oz	Fresh corn kernels
1/2 cup	73g / 2.6oz	Green pepper - chopped
1/2 cup	31g / 1.1oz	Onion - chopped
3 tablespoons	45ml	Margarine
3 cups	711ml	Milk
1/4 cup	15g / 0.5oz	Flour
1 tablespoon	15ml	Bouillon
1		Tomato - chopped
1 tablespoon	15ml	Fresh basil - minced
1 teaspoon	5ml	Salt

Recipe Instructions

Combine all veggies and margarine in 2 qt micro-safe casserole dish. Cover and microwave on high 9-10 min or until veggies are tender, stirring once. Stir in milk, flour, bouillon, tomato, basil, and salt. Microwave high, uncovered, 9-10 min or until mixture boils and thickens, stirring twice.

Source:
Cooking Light, July/Aug 1993, page 71

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