Herbed Vegetable Soup

• 23 cup onions chopped
• 2 each garlic cloves minced
• 3 cups water
• 1 cup tomatoes peeled, seeded and chopped
• 4 each carrots medium, peeld and sliced into 1/2 inch pieces
• 4 each sweet red bell peppers small, round, seeded and chopped
• 2 tablespoons chicken bouillon, powdered
• 1 cup buttermilk nonfat
• 2 tablespoons lemon juice
• 2 teaspoons marjoram minced fresh
• 1 teaspoon thyme minced fresh
• 18 teaspoon white pepper
• 1 x thyme sprigs fresh, optional

1. Coat a large saucepan with cooking spray, place over medium heat until hot.
2. Add onion and garlic and saute 3 minutes or until tender.
3. Add water, tomatoes, carrots, red potatoes and chicken bouillon granules.
4. Bring to a boil.
5. Cover, reduce heat andamp; simmer 30 minutes or until carrots are tender; set aside.
6. Position knife blade in processor.
7. Add half of vegetables and cooking liquid.
8. Process until smooth.
9. Place in large bowl.
10. Process remaining vegetables and cooking liquid.
11. Add buttermilk, lemon juice, marjoram, thyme and white pepper to vegetable puree.
12. Stir well.
13. Cover.
14. Chill 8 hours.
15. Stir well before serving.
16. garnish with fresh thyme if desired.
17. Serve chilled.

onions, garlic, water, tomatoes, carrots, sweet red bell peppers, chicken bouillon, buttermilk nonfat, lemon juice, fresh, thyme, white pepper, thyme

Taken from recipeland.com/recipe/v/herbed-vegetable-soup-37236 (may not work)