Herbed Vegetable Soup

Herbed Vegetable Soup

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  • 2/3 c
    onion, chopped
  • 2
    garlic cloves, minced
  • 3 c
  • 1 c
    tomatoes, peeled, seeded and chopped
  • 4
    carrots, sliced in 1/2" pieces
  • 4 small
    red potatoes, peeled and sliced in 1/2" pieces
  • 2 Tbsp
    chicken bouillon granules
  • 1 c
  • 2 Tbsp
    lemon juice
  • 2 tsp
    marjoram, fresh minced
  • 1 tsp
    thyme, fresh minced
  • tsp
    white pepper
  • ·
    fresh sprigs of thyme

How to Make Herbed Vegetable Soup


  1. Coat a large saucepan with cooking spray, place over medium heat until hot.
  2. Add onion and garlic and saute 3 minutes or until tender.
  3. Add water, tomatoes, carrots, red potatoes and chicken bouillon granules; bring to a boil.
  4. Cover, reduce heat and simmer 30 minutes or until carrots are tender; set aside.
  5. Position knife blade in processor.
  6. Add half of vegetables and cooking liquid; process until smooth.
  7. Place in large bowl; process remaining vegetables and cooking liquid.
  8. Add buttermilk, lemon juice, marjoram, thyme and white pepper to vegetable puree; stir well.
  9. Cover; chill 8 hours.
  10. Stir well before serving then garnish with fresh thyme if desired - serve chilled.

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About Herbed Vegetable Soup

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy

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