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Country-Style Vegetable Soup


Course : Soups
Serves: 10
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Ingredients:


1 medium onion -- chopped

4 large carrots -- chopped

1 pound potatoes -- scrubbed and chopped -- about 3 medium

3 stalks celery -- chopped

2 medium zucchini -- chopped

1/4 teaspoon salt -- (optional)

1 dash black pepper -- fresh ground, to

2 pieces bay leaves

1/4 cup fresh parsley -- finely chopped

6 cups chicken stock -- homemade

10 teaspoons cheddar cheese -- lowfat, shredded
 

Preparation / Directions:


In a large heavy saucepot or Dutch oven, combine onion, carrots, potatoes, celery, zucchini, salt, pepper, bay leaves and parsley. Cover with stock, bring to a boil and simmer, covered, 45 to 60 minutes or until vegetables are very tender. Remove bay leaves. Serve hot, topped with cheese

 

Nutritional Information:

83 Calories (kcal); 1g Total Fat; (12% calories from fat); 3g Protein; 14g Carbohydrate; 2mg Cholesterol; 1382mg Sodium

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