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Title: 10-Minute Soups
Yield: 4 Servings

Ingredients

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Instructions

Bean, Broccoli and Tomato Soup:
In large saucepan, heat 2 tsp oil over medium heat; cook 1 onion,
chopped, for 3 to 5 minutes or until softened. Stir in 1 cup vegetable
or other stock, 1 can (19 oz) tomatoes, breaking up with spoon, 1 can
(19 oz) red kidney beans, drained and rinsed, and 2 cups chopped
broccoli. Add 1/4 tsp dried basil, dash hot pepper sauce, and pepper to
taste. Boil gently over medium-high heat for 5 minutes.
Makes 4 servings.

Black Bean, Corn and Tomato Soup:
Follow recipe for Bean, Broccoli and Tomato Soup but cook 1/2 tsp chili
powder with the onion and substitute 1-1/2 cups frozen corn kernels for
broccoli and black beans for kidney beans. Season with 2 tbsp chopped
fresh coriander.
Makes 4 servings.

Tortellini Vegetable Soup:
In large saucepan, bring 4 cups chicken or vegetable stock, 1 cup water
and 1 tsp Italian seasoning to boil. Add 1 pkg (8 oz) fresh or frozen
tortellini, 1 cup frozen mixed vegetables or peas, 1 cup sliced
mushrooms and 3 green onions, chopped. Simmer for 5 minutes or until
heated through.
Makes 4 servings.

Lentil Spinach Soup:
In large saucepan, bring 4 cups chicken or vegetable stock and 1 cup
water to boil. Add 1 can (19 oz) lentils, drained and rinsed, 1 pkg (10
oz.) frozen chopped spinach, 1 can (7 oz) corn kernels, drained, and 3
cloves garlic, minced; bring to boil; simmer for 5 minutes. Add 1 tbsp
lemon juice.
To serve, sprinkle with grated Parmesan cheese.
Makes 4 servings.

Converted by MC_Buster.

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Contributor: Canadian Living Jan/99

Preparation Time: 0:00

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