Vegetable Soup for a Crowd
Serves about 12
Ingredients:
6 medium carrots, sliced
2 medium onions, chopped
1 sweet potato, peeled and cubed
2 celery stalks, sliced
4 parsnips, peeled and chopped
3 1/2 cups vegetable broth
2 cups fat-free evaporated milk
1 tsp dried tarragon
Salt and pepper to taste
Instructions:
Place all vegetables into a large pot. Add the vegetable broth. Bring mixture to a quick boil, then reduce the heat and simmer for about 30 minutes or until the vegetables are tender. Remove from heat. Puree the soup in a blender until smooth and return to the pot. Add the evaporated milk, dried tarragon and heat. Season with salt and pepper and serve immediately with crusty bread.
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