| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Soups, Vegetarian | 8 | Servings |
INGREDIENTS
| 5 | c | Vegetable broth, water is |
| fine but not as tasty | ||
| 1 | c | Tomato or vegetable juice |
| 1 | c | Tomatoes, peeled cut in |
| small pieces | ||
| 1 | c | Carrots, chopped |
| 1 | c | Green beans or yellow wax |
| beans | ||
| 1 | c | Onions, finely chopped |
| 1 | c | Zucchini or yellow squash |
| thinly sliced | ||
| 1 | c | Leek, chopped |
| 2 | c | Potatoes, red diced |
| 1 | Cheesecloth bag of fresh | |
| herbs of choice parsley | ||
| basil etc. | ||
| 2 | t | Salt |
INSTRUCTIONS
98 Bring liquid to boil in a deep soup kettle. Add all vegetables and seasonings. Turn down heat to simmer and partially cover the pot. Simmer until vegetables are tender. Serve hot with crusty whole wheat bread and a light fruit dessert. Variation: Almost any vegetable but onions, tomatoes, and the potatoes can be substituted for another vegetable. Don't use the cabbage family because the flavor is too radically changed. Green peas and baby lima beans are a great addition, as are corn kernels (about 1/2 cup). Calories per serving: 105. Fat: 1 gram Source: Vegetarian Journal, Sept-Oct 1993/MM by DEEANNE Posted to MM-Recipes Digest V5 #018 by "John Weber" <hdbrer@ibm.net> on Jan 18,
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Nutrition (calculated from recipe ingredients)
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Calories: 89
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 759.9mg
Potassium: 360.8mg
Carbohydrates: 17.5g
Fiber: 5.2g
Sugar: 3.8g
Protein: 4.7g