Provided by dLife
In a 3-quart saucepan, heat oil over medium heat.
Saute onion until soft, but before it browns.
Stir in tomatoes, mushrooms, artichokes, chicken broth, and water.
Cook for about 5 minutes or until vegetables are tender.
Stir in peas.
In a small bowl, blend flour with cornstarch, whisk together with about 1/2 cup of the warm broth, and add to soup.
Cook soup for 5-7 minutes or until it starts to thicken.
Season to taste with salt and pepper.
vegetable broth instead of chicken to make this soup vegetarian. And you can a low-carb thickener in place of the flour and cornstarch -- such as Thicken/Thin, or try pureed parsnips or cauliflower, cream, and butter. Nutritional Information: Per S
This recipe has been added to the following public cookbooks:
billys notable cooking,
Cheryl Mason,
Diabetes Cookbook
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