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Creamy Summer Vegetable Soup Recipe

   
 

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     Creamy Summer Vegetable Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   10 minutes

Ingredients
8 oz. frozen pearl onions
2 cups baby carrots, halved
1 1/2 cups frozen corn
1/2 cup vegetable broth
2 tablespoons red wine vinegar
2 teaspoons herbes de provence
1/2 lb zucchini, cut into half moons
1 can chickpeas, drained and rinsed
1/2 cup light cream
 
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon petter
2 plum tomatoes, seeded and chopped
2 tablespoons grated Asiago cheese
2 cups cooked white rice

Instructions
Place onions, carrots, corn, broth, vinegar and 1 1/2 teaspoons herbes de provence in slow cooker. Cover and cook on low for 3 hours.
Stir in zucchini and chickpeas; cook for 45 minutes. In a small bowl, stir together cream, cornstarch, salt pepper and remaining 1/2 teaspoon herbes de provence; set aside.
Stir in cream mixture and tomatoes and cook an additional 15 minutes or until thickened. Sprinkle with Asiago and serve with rice if desired.
Serving Suggestions
311 calories; 9g fat; 11g protein; 48g carb; 9g fiber


Originally Submitted
9/5/2010





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