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Greek Yogurt Soup II Recipe

Ingredients

1/4 cup vegetable oil

4 cloves garlic, minced

1/4 onion, minced

1 tablespoon olive oil

2 teaspoons dried minced onion

1 teaspoon dried basil

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon salt

1 teaspoon paprika

1/2 teaspoon dried sage

1/2 teaspoon dried dill weed

Directions

In a large pot, heat oil over medium heat. Add garlic, onion, olive oil, vinegar, salt, paprika, sage, thyme, garlic powder, oregano, salt and paprika. Stir lightly so that ingredients do not clump. Reduce heat to medium low.

Dredge garlic in olive oil. Heat water, and stir into pot with garlic; cover, bring to a simmer, reduce heat to medium low and simmer, stirring occasionally,, over medium heat for 30 minutes. Add rosemary, thyme and garlic powder; continue to simmer for 5 minutes or until vegetables are tender. Remove from heat.

Heat olive oil in a deep skillet over medium heat. Add mushrooms, and cook in oil for 6 to 8 minutes, or until tender. Mix in spinach in pot with liquid. Crush tomatoes with juice, and add to pot. Stir in garlic, cover, cook for 5 minutes, then add basil, rosemary, thyme and garlic powder. Cover, and simmer over low heat until vegetables are tender.

Add pasta and mushroom mixture to the pot. Stir in spinach, tomato mixture, garlic, basil, oregano, parsley and garlic powder. Cook over medium heat until all ingredients are heated through. Serve warm or cold.

Comments

moosoo writes:

⭐ ⭐ ⭐ ⭐ ⭐

Easy and amazing. Used olive oil instead of canola, half tsp active ingredient, and half teaspoon salt. Took about 20 minutes to whip up.