Hearty Vegetable Soup |
Course : Soups
Serves: 8 cups |
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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 -- (drained and rinsed if canned) |
2 teaspoons oregano |
1 tablespoon minced fresh parsley |
1 piece bay leaf |
1 teaspoon fresh ground pepper |
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Preparation / Directions:
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.
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Nutritional Information:
98 Calories (kcal); 2g Total Fat; (15% calories from fat); 12g Protein; 17g Carbohydrate; 0mg Cholesterol; 41mg Sodium |
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