green bell pepper, diced
green beans, chopped
1Use about 6 cups liquid; You may mix chicken and beef broth (canned lowfat, not bouillon cubes) with water and tomato juice or vegetable juice cocktail to suit your tastes.
2Melt 4 tablespoons butter in skillet.
3Add the chopped green peppers, carrots, celery and onion.
4Saute on low heat until vegetables are softened and onion browned lightly.
5Add this to the broth mixture which has been placed in a large, heavy pan with lid.
6Add to this the potatoes, green beans, lima beans
7Cover and simmer for about 45 minutes or until all the vegetables are done.
8Add the salt and pepper.
9Remove about 2 cups of the mixture and put into
10Puree this mixture and return to pot with rest of soup.
11Turn off heat and cover soup.
12Best if allowed to set for up to 1 hour to blend flavors.
13Since this is a basic recipe for soup, you can add the vegetables you prefer and follow the directions above to finish the soup.
14Some suggestions: Add bay leaf, shredded cabbage, chopped zucchini, diced turnips, fresh tomatoes, okra or parsley.
15For added nutrition, serve with a sprinkling of lowfat cheese on the hot soup.
16Also good sprinkled with toasted croutons. This stores very well in refrigerator and is actually improved with time.