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Cilantro Vegetable Soup

Submitted By : Mary Ann Hull
Prep. Time : 0:45
Serves: 6

3 cans chicken OR vegetable broth
3 cups water
1 bag frozen mixed vegetables
2 potatoes - peeled and cubed
1 cup dried lentils
1/2 tsp. Old Bay
2 dashes Tabasco

1/2 cup finely minced cilantro
1/2 cup finely minced parsley
1/2 cup minced onion
2 tbls. butter
French Bread
olive oil - for brushing

-Put first 7 ingredients into soup pot.
-In frying pan, saute cilantro, parsley and onion in butter until soft and add to pot.
-Bring to a boil, then simmer until potatoes and lentils are soft, but not mushy.
-Serve with French bread cut into pieces, brushed with olive oil and toasted in the oven

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