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Bounty Soup Recipe

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This recipe for Bounty Soup, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Chuck Warr - GAME
Added: Monday, January 15, 2007
Category:
Category:
Ingredients:  
Ingredients:  
2 yellow squash
2 c. frozen mixed vegetables
1 tsp. parsley
1/8 tsp. salt
1/8 tsp. dried rosemary
1/8 tsp. thyme
1/8 tsp. black pepper
2 tsp. olive oil or vegetable oil
3 boneless chicken breasts - chopped
1 can (14.5 oz.) chicken broth
1 can (14.5 oz.) stewed tomatoes - undrained
Directions:
Directions:
Cut wide part of squash lengthwise then cross cut in ¼” slices. Cut narrow part in ¼” slices. Place squash, mixed vegetables, parsley, salt, thyme, rosemary, and pepper in bowl. Heat oil in large sauce pan over med/high heat. Add chicken and stir fry for 2 minutes. Stir in vegetables and seasoning. Add broth and tomatoes. Cover and bring to a boil. Cook 5 minutes or until vegetables are tender.

 

 

 

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