Serves: 6 Prep: 35 min.
Ingredients:
3 cups chicken broth (canned or homemade)
1 medium onion, chopped
2 stalks celery, sliced
2 carrots, thinly sliced
1-16oz. cansliced green beans, drained
1 small zucchini, sliced
1 16oz. can diced tomatoes
1 T. Italian seasoning
1 T. garlic powder
Salt and pepper, to taste
Cooking Instructions:
1) In a large pot or Dutch oven, cook the onion, celery, and carrots in the chicken broth.
2) Add green beans and zucchini; cook, covered, for 10-15 min.
3) Add the tomatoes and seasonings; cook and additional 10 minutes.
Tips:
1) Serve soup with crakers and cheese for an easy supper.
2) Add Meat.
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Caramel-Pecan-Pumpkin Bread Pudding
ReplyDelete4 eggs
2 (150z) cans pumpkin
11/2 cup milk
1 cup half & half
1 cup sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp nutmeg
1/2 tsp vanilla
1 (12oz) french bread loaf, cut into pieces
Caramel-Pecan Sauce
1 cup chopped pecans
1 cup brown sugar
1/2 cup butter
1 Tbsp. light corn syrup
1 tsp. vanilla
Wisk together eggs & next 8 ingredients until well blended. Add bread pieces, stirring to coat. Cover with plastic wrap, chill for 8 to 24 hrs.
Heat oven to 350. Spoon mixture into greased 13x9 dish. Cover with aluminum foil. Bake for 35 min. Uncover & bake 15 min.
For caramel sauce: Heat pecans in skillet over med-low heat 3 to 5 min. to toast. Cook brown sugar, butter, & corn syrup in small saucepan over med. heat, stirring occasionally, 3 to 4 min. or until sugar is dissolved. Remove from heat; stir in vanilla & pecans. Remove bread pudding from oven, drizzel with sauce. Bake 5 min. Enjoy!