| 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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