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Yield: 4 3/4-cup servings
Ingredients:
4 cups water
1 tablespoon Maple Leaf dried chopped onion
1 teaspoon dried minced garlic
1 teaspoon Maple Leaf freeze-dried green pepper
1 tablespoon olive oil
1 tablespoon Maple Leaf dried carrot dices
1 tablespoon Maple Leaf dried sweet garden peas
3/4 teaspoon Minor’s chicken base
1/2 teaspoon Minor’s ham base
1 ounce reduced calorie bread
2 taplespoons Maple Leaf nonfat dry milk
1 teaspoon Maple Leaf butter powder
1 tablespoon Maple
Leaf potato granules
1/2 ounce grated Parmigiano-Reggiano cheese
Optional: dried parsley leaves
Optional: freshly ground black pepper
Bring the water to a boil (I use a tea kettle). Put the
chopped onion, garlic, and green pepper in a coffee cup or small
bowl. Pour enough boiling water over them to cover. Set aside.
Add the carrot dices and peas to a bowl and pour enough boiling
water over them to cover. (This starts the
"reconstituting" process and results in what I've
found are vegetables that are more tender.) In a saucepan, over medium heat, add the olive oil. When the oil is hot,
use a slotted spoon to retrieve the onions, garlic, and green
pepper from the water and sauté them in the oil for a minute.
Add the chicken and ham base and sauté for an addition 30
seconds, stirring enough to "melt" the bases. Add the
corn and peas (plus the water that covered them and the water in
which you reconstituted the onion, etc.). Add the remaining
boiling water. Simmer for 40 minutes or until the vegetables are
tender. Add more water, if necessary. (You want to end up with 3
cups at this point.) Add the bread, torn into pieces or crumbled
and stir until it begins to "melt" into the soup. Add
the nonfat dried milk, butter powder, potato granules, and
cheese and whisk until the soup thickens and the cheese is
melted. Ladle into individual soup bowls and serve. Garnish with
parsley and season with freshly ground black pepper, if desired.
Refrigerate any leftovers.
Nutritional Analysis:
Calories per serving: 103.18
PCF Ratio: 17-38-45
Protein per serving: 4.38 g
Carbohydrate per serving: 9.68 g
Fat per serving: 5.15 g
Sat. Fat: 1.37
Cholesterol: 4.30
Sodium: 238.47
Fiber: 1.07
Nutritional Analysis done using Nutribase
2001.
 Instead
of adding grated cheese, I simmer the vegetables with a piece
(about 2" x 6") Parmigiano-Reggiano cheese rind.
Before I add the thickening ingredients, I retrieve the rind
from the soup, pat it dry with a paper towel, seal it up using
my Tilia
FoodSaver Vac 550 Kit Vacuum Sealing System, and freeze it
until I need it again. I get the benefits of the flavor without
as many calories.
For
more information about Minor's
Bases, be sure to read Stock and Broth Made Simple.
Some of the bases are available in reduced-sodium. I used the
regular bases and, to my taste, the soup didn't need additional
salt. I'm not a fan of pepper. You may want to add some to
yours. (Another option is to simmer some crushed red pepper
along with the vegetables. Next time I make this soup, I intend
to try using this combination of bases: 1/2 teaspoon chicken
base, 1/4 teaspoon roasted Mirepoix, and 1/2 teaspoon ham base.)
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