MMMMM----- Recipe via Meal-Master (tm) v8.05
  
      Title: Blended Low Fat Vegetable Soup
 Categories: Soups, Vegetables
      Yield: 2 servings

    1/4 c  Onion; diced
      2 pk Instant chicken broth &
           -seasoning mix
      2 cl Garlic; minced
  1 1/2 c  Zucchini; thinly sliced
    1/2 c  Carrots; thinly sliced
    1/2 c  Tomato; chopped, seeded
      1 t  Fresh parsley; chopped
    1/4 t  Basil leaves
    1/8 t  Pepper

  Combine onion, garlic and broth mix in a pot.  Cook and stir
  occasionally until the onion turns translucent.  Then add the rest of
  the ingredients, with stirring.  Cover and cook on low heat, with
  occasional stirring for roughly 10 minutes.  Add 2 cups of water and
  bring it to a boil.

  Then reduce heat to medium, cover, and cook until the veggies are
  soft, maybe 20 minutes.  Then with a hand blender blend for a
  little bit right in the pot to thicken the soup, being sure to
  leave a lot of chunks of vegetables. The amount you blend depends
  on you own tastes.  Blend a few seconds, stir, and try it.

  Shirley makes triple batches of this, because we love it, and because
  it gets better and better when reheated as left-overs.  You might try
  more pepper, it is very good as a peppery soup.

  Adapted (blending  the pot) from a Weight Watcher's recipe by
  Shirley. Each serving is 2 3/4 vegetable and 10 carbohydrates.
  Typed and U/L to Cooking by Burt Ford.  2/95

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