Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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
                        -- (drained and rinsed
                        -- if canned)
  2          teaspoons  oregano
  1         tablespoon  minced fresh parsley
  1                     bay leaf
                        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