Herbed vegetable soup

6 servings

Ingredients

Quantity Ingredient
⅔ cup Chopped Onion
2 cloves Minced Garlic
3 cups Water
1 cup Peeled, Seeded & Chopped
Tomatoes
4 mediums Carrots, Sliced Into 1/2
Inch Pieces
4 smalls Round Red Potatoes,
Peeled & Sliced Into
1/2 in. Pieces
2 tablespoons Chicken Bouillon Granules
1 cup Nonfat Buttermilk
2 tablespoons Lemon Juice
2 teaspoons Minced Fresh Marjoram
1 teaspoon Minced Fresh Thyme
⅛ teaspoon White Pepper
Fresh Thyme Sprigs (Opt)

Directions

Coat A Large Saucepan With Cooking Spray, Place Over Medium Heat Until Hot. Add Onion & Garlic & Saute 3 Min. OR Until Tender. Add Water, Tomatoes, Carrots, Red Potatoes & Chicken Bouillon Granules.

Bring To A Boil. Cover, Reduce Heat & Simmer 30 Min. OR Until Carrots Are Tender; Set Aside. Position Knife Blade in Processor. Add Half Of Vegetables & Cooking Liquid. Process Until Smooth. Place in Large Bowl. Processremaining Vegetables & Cooking Liquid. Add Buttermilk, Lemon Juice, Marjoram, Thyme & White Pepper To Vegetable Puree. Stir Well. Cover.Chill 8 Hours. Stir Well Before Serving. Garnish With Fresh Thyme If Desired. Serve Chilled.

(Fat 1⅖, Chol. 0.)

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