"Gotta Go!" Soup

1. 1

   Combine any bits of leftover vegetables (broccoli, cabbage, carroth, green beans, potatoes, etc.

2. 2

   ), leftover salad (the dressing adds flavor) and enough chicken broth to cover.

3. 3

   Bring to a boil over medium heat.

4. 4

   Reduce heat and simmer 15 minutes, or until veget ables are tender.

5. 5

   Puree soup in blender or food processor, adding more chicken broth or water if necessary to thin soup.

6. 6

   Return to saucepan and season to taste with My Seasoning Tabasco sauce, and herbs.

7. 7

   If desired, 1/2--1 cup of heavy cream may also be added.

8. 8

   Serve hot.

9. 9

   Garnish with a tablespoon od dry sherry for company.

10. 10

    NOTE: If you do not have enough leftover vegetables to make the soup, add a can of zucchini in tomato sauce or a package of frozen mixed vegetables.

11. 11

    YIELD: depends on vegetables My Seasoning: 1 part garlic powder, 1 part onion powder, 1/2 part ground black pepper.

12. 12

    Mix well before adding to the recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.