Vegetable Soup

Instructions

Heat the oil in a 3-quart saucepan over medium-high heat. Add the onion, garlic, parsley and thyme and cook until the onion is tender-crisp.
Add the carrots, potato and beans to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 4

Ingredients

1 teaspoon vegetable oil
1/4 cup chopped onion
1 clove garlic, minced
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme leaves, crushed
3 1/2 (14 ounce) cans Swanson Beef Broth (Regular, 50% Less Sodium or Certified Organic)
2 medium carrots, sliced
1 medium potato , cut into 1-inch pieces
1 cup fresh or frozen cut green beans

Health info:
Calories: 100 Total Fat: 1.3g Cholesterol: 0mg

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