| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Low fat, Soups, Vegetables |
10 |
Servings |
INGREDIENTS
| 7 |
c |
Low-sodium nonfat chicken |
|
|
broth |
| 3 |
c |
Water |
| 1 |
|
Onion, chopped |
| 2 |
c |
Sliced carrots |
| 4 |
|
Cloves garlic, minced |
| 1 |
|
Bay leaf |
| 1/4 |
t |
Cayenne pepper |
| 3 |
c |
Diced turnip |
| 1 |
c |
Unpeeled, diced potatoes |
| 2 |
|
Tomatoes, chopped |
| 2 |
c |
Low-sodium canned kidney |
|
|
beans rinsed and drained |
| 1/4 |
c |
Minced fresh parsley |
| 1/2 |
t |
Ground black pepper |
INSTRUCTIONS
1999
Place broth, water, onion, carrots, garlic, bay leaf, and cayenne
pepper in a large saucepan. Bring to a boil, reduce heat, and simmer
for 10 minutes. Add turnip and potatoes, and simmer until the turnip
is done, about 20 minutes. Stir in the tomatoes, kidney beans,
parsley, and black pepper, and simmer to heat through, about 5
minutes. Remove bay leaf before serving. Serves 10 Typed in MMFormat
by cjhartlin@msn.com Source: Cookbook Digest Jan/Feb 99. Posted to
MM-Recipes Digest V4 #9 by chartlin@hotmail.com on Mar 11,
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