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Hearty Vegetable Soup II
Ingredients:
1 1/2 quarts low-sodium chicken broth
1 can whole tomatoes - (28 oz) chopped, drained
1 cup chopped onion
1 cup diced potatoes
1 cup sliced carrots
1 cup yellow corn
1 cup frozen or fresh shelled peas
1 cup cooked kidney, black or pinto beans drained, and
rinsed if canned
2 teaspoon oregano
1 tablespoon fresh minced parsley
1 bay leaf
Freshly-ground black pepper to taste
Yield:
8 Servings
Method:
Combine all ingredients in a large saucepot. Bring to a boil. Reduce the heat and simmer for 1 hour until the vegetables are tender. Remove bay leaf before serving.
This recipe yields 8 servings. Serving size: 1 cup.
Exchanges Per Serving: 1 1/2 Starch, 1 Vegetable.
Nutrition Facts: Calories 142; Calories from Fat 17; Fat 2g; Saturated Fat 0g; Cholesterol 1mg; Sodium 314mg; Carbohydrates 26g; Dietary Fiber 6g; Sugars 7g; Protein 7g.