Vegetable Soup

Serves: 4
Total Calories: 195


2 quarts low salt vegetable stock
2 teaspoons kosher salt
1 sweet potato, diced
1 medium white potato, peeled and diced
3 carrots, peeled and diced
2 ribs celery, diced
1 turnips, peeled and diced
1 medium white onion, diced
1/2 pound fresh or frozen green beans, cut into 1/2 inch pieces
1 (28-ounce) can whole tomato
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 teaspoons chopped fresh parsley


Place all ingredients in a large pot. Bring to a boil, cover and simmer for 1 ½ to 2 hours until the vegetables are tender.

Nutritional Facts:

Serves: 4
Total Calories: 195
Calories from Fat: 0

This Vegetable Soup recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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