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Hearty Vegetable Soup |
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Serves: 8 Print this RecipeServing size: about 1 cup Try this soup with fresh-baked corn muffins (see recipe) 1 1/2 quarts low-sodium chicken broth 1 (28-ounce) can whole tomatoes, chopped and drained 1 cup chopped onions 1 cup diced potatoes 1 cup sliced carrots 1 cup yellow corn 1 cup frozen or fresh shelled peas 1 cup cooked kidney, black or pinto beans (drained and rinsed, if canned) 2 teaspoons oregano 1 tablespoon minced fresh parsley 1 bay leaf Fresh ground pepper Combine all ingredients in a large saucepot. Bring to a boil. Reduce the heat and simmer for 1 hour until vegetables are tender. Remove bay leaf before serving. EXCHANGES Starch 1-1/2 Vegetable 1 NUTRITION FACTS Calories 142(Calories from Fat 17) Total Fat 2 grams Saturated Fat 0 grams Cholesterol 1 milligram Sodium 314 milligrams Total Carbohydrate 26 grams Dietary Fiber 6 grams Sugars 7 grams Protein 7 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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