The Soup Turned Out

I'm not sure exactly what to call it, but this is what it took:

1 onion, chopped
5 cloves garlic, minced
bunch of asparagus, chopped
olive oil
fresh basil
two cans black beans
one box low sodium chicken broth
one box fire-roasted tomato soup (I think I would have liked roasted red pepper or corn chowder better, but whatever creamy vegetable soup that is available will work fine)
half bag of frozen corn
shredded romano cheese

So. Saute the onion & garlic over medium head in olive oil for awhile. Add in the asparagus, and give it a few more minutes. When you feel like it, add the chicken broth and increase the temperature so the asparagus can continue cooking. Once it gets near boiling, add in the creamy vegetable soup, beans, and corn. When you're just about ready to serve it, throw in a bunch of freshly chopped basil. Serve with shredded romano cheese. It made about 12 servings, though you could increase that easily by adding more broth.

It was pretty good. Next time, though, I'm shunning the tomato products completely.

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