| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Dutch | Soups & ste, Vegetables | 1 | Servings |
INGREDIENTS
| 1 | md | Onion; chopped |
| 2 | Carrots; thinly sliced | |
| 2 | Ribs celery; chopped | |
| 1/2 | Stalk broccoli; thinly sliced (florets reserved) | |
| 1 | Potato; pared and diced (about 1 1/2 cups) | |
| 28 | oz | Tomatoes; canned, cut up and undrained |
| 4 | c | Water |
| 1 1/2 | ts | Chicken bouillon granules |
| 1 | ts | Sugar |
| 1 | ts | Dried basil; crushed |
| 1/2 | ts | Pepper |
| 1/2 | ts | Dried thyme; crushed |
| 1/4 | ts | Salt |
| 1 | c | Zucchini; unpared, thinly sliced |
INSTRUCTIONS
In large Dutch oven combine all ingredients except broccoli florets and zucchini slices. Bring to a boil. Reduce heat and simmer 15 minutes. Add broccoli florets and zucchini. Continue simmering 5 minutes . Makes 8 servings (1 1/2 cups each). Per serving: 60 calories, 2 grams protein, 0.5 grams fat, 430 mg. sodium *Note: 2 1/2 lb. of fresh tomatoes, peeled and chopped (4 cups) can be substituted for canned tomatoes. American Heart Association Minnesota Affiliate Recipe by: AHA, MN Affiliate, recipe card Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Apr 12, 1998
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