Tuesday, September 23, 2008


I made a vegetable soup tonight and it turned out great. Below are the ingredients:

4 cups low-sodium chicken broth
1 15.5-ounce can cannellini beans, drained and rinsed
1 large zucchini, cut into bite-size pieces
1 large yellow squash, cut into bite-size pieces
1/2 pound green beans, cut into bite-size pieces
2 cups corn kernels (cut from 2 ears, or frozen)
1 medium onion, finely chopped
salt and pepper
1/4 cup fresh dill sprigs

Combine the broth, cannellini beans, zucchini, yellow squash, green beans, corn, onion and 1/2 teaspoon salt and 1/4 teaspoon pepper in a saucepan. Simmer over medium heat, covered for 10 minutes. Uncover and simmer until the vegetables are tender, 4 to 5 minutes. Stir in the dill.


Rach said...

I was just telling B how proud of you I was for all the cooking you are doing now! Go Amy! You rock!

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