Garden Vegetable Soup

Recipe Ingredients

1 cup	237ml	Shredded cabbage
1 cup	110g / 3.9oz	Thinly-sliced carrots
1 cup	146g / 5.1oz	Diced zucchini
1 cup	160g / 5.6oz	Cut green beans
1 cup	62g / 2.2oz	Corn kernels
1/2 cup	73g / 2.6oz	Diced bell pepper
1/2 cup	31g / 1.1oz	Chopped onions
3 tablespoons	45ml	Margarine
3 cups	711ml	Milk
1/4 cup	15g / 0.5oz	Flour
1 tablespoon	15ml	Beef bouillon
1		Tomato - chopped
1 tablespoon	15ml	Minced fresh basil
1 teaspoon	5ml	Salt

Recipe Instructions

Combine all veggies and margarine in 2-quart stock pot. Cover and saute for about 9 to 10 minutes or until vegetables are tender, stirring occasionally once.

Stir in milk, flour, bouillon, tomato, basil and salt. Cook uncovered, 9 to 10 minutes or until mixture boils and thickens, stirring often.

This recipe yields ?? servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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