Carolina Vegetable soup
Serves 6
Total time 1 hour (for me it took me a bit longer)
3 Tbsp Vegetable oil
2 cup chopped onions
3 garlic cloves, minced or pressed
1 cup peeled and cubed sweet potatoes
1/2 cup chopped celery
1 1/2 cup chopped zucchini
1 cup fresh, frozen, ro canned Lima beans
3/4 cups frozen corn kernels
1 1/2 tsp fresh thyme (1/4 dried)
1/4 cup barbeque sauce
4 cup water
1 tsp ground black pepper
2 Tbsp chopped fresh parsley
Tabasco sauce or other hot pepper sauce to taste
2 Tbsp chopped fresh basil (optional)
chopped scallions
In a large soup pot, warm the oil on medium heat and saute the onions and garlic until the onions are translucent, about 10 minutes. Add the carrots, sweet potatoes, and celery and saute for 3 minutes. Add the zucchini, Lima beans, corn, tomatoes, thyme, and barbeque sauce. Stir for a minute and then add the water, salt, and black pepper.
Cover and bring to a boil; then reduce the heat to low and cook for 20 minutes. About 5 minutes before serving, add the parsley, Tabasco sauce, and , if you wish, the basil.
Serve topped with chopped scallions
per 12-ounce serving: 189 calories, 4.5 G protein, 8, G fat, 27.5 G carbohydrates, 2 G saturated fatty acids. 0 MG cholesterol, 516.5 MG sodium, 5G total dietary fiber
This recipe and calorie information came from Moosewood Restaurant New Classics pg 71
My family (which I have two young children) really enjoyed this soup, especially my husband. If you decide to give it a try please tell me what you think.
Serves 6
Total time 1 hour (for me it took me a bit longer)
3 Tbsp Vegetable oil
2 cup chopped onions
3 garlic cloves, minced or pressed
1 cup peeled and cubed sweet potatoes
1/2 cup chopped celery
1 1/2 cup chopped zucchini
1 cup fresh, frozen, ro canned Lima beans
3/4 cups frozen corn kernels
1 1/2 tsp fresh thyme (1/4 dried)
1/4 cup barbeque sauce
4 cup water
1 tsp ground black pepper
2 Tbsp chopped fresh parsley
Tabasco sauce or other hot pepper sauce to taste
2 Tbsp chopped fresh basil (optional)
chopped scallions
In a large soup pot, warm the oil on medium heat and saute the onions and garlic until the onions are translucent, about 10 minutes. Add the carrots, sweet potatoes, and celery and saute for 3 minutes. Add the zucchini, Lima beans, corn, tomatoes, thyme, and barbeque sauce. Stir for a minute and then add the water, salt, and black pepper.
Cover and bring to a boil; then reduce the heat to low and cook for 20 minutes. About 5 minutes before serving, add the parsley, Tabasco sauce, and , if you wish, the basil.
Serve topped with chopped scallions
per 12-ounce serving: 189 calories, 4.5 G protein, 8, G fat, 27.5 G carbohydrates, 2 G saturated fatty acids. 0 MG cholesterol, 516.5 MG sodium, 5G total dietary fiber
This recipe and calorie information came from Moosewood Restaurant New Classics pg 71
My family (which I have two young children) really enjoyed this soup, especially my husband. If you decide to give it a try please tell me what you think.
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