In a soup pot or large casserole, combine onion, garlic and thyme. Mix in
carrots, potatoes, bay leaf and pepper. Add chicken broth and enough water
to cover vegetables. Bring soup to a boil. Reduce heat, cover, and simmer
for 30 minutes. Remove bay leaf and puree soup in blender.
NOTES : Per serving: cals - 69 - 0%ff, fat - 0.
Recipe by: Choose to Lose
Posted to MC-Recipe Digest V1 #971 by Carol Taillon <taillon@earthlink.net>
on Dec 25, 1997
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