Hearty Vegetable Soup |
 |
| Course : |
Soups |
| From: |
HungryMonster.com |
| Serves: |
8 cups |
|
| |
Ingredients:
| 1 1/2 |
quarts |
low-sodium chicken broth |
| 28 |
ounces |
canned whole tomatoes -- chopped and drained |
| 1 |
cup |
chopped onion |
| 1 |
cup |
diced potatoes |
| 1 |
cup |
sliced carrots |
| 1 |
cup |
yellow corn |
| 1 |
cup |
shelled peas -- frozen or fresh |
| 1 |
cup |
cooked kidney beans -- black or pinto |
| 2 |
teaspoons |
oregano |
| 1 |
tablespoon |
minced fresh parsley |
| 1 |
piece |
bay leaf |
| 1 |
teaspoon |
fresh ground pepper |
|
| |
Preparation:
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. |
| |
Nutritional Information:
98 Calories (kcal); 2g Total Fat; (15% calories from fat); 12g Protein; 17g Carbohydrate; 0mg Cholesterol; 41mg Sodium |