Fresh Vegetable Soup |
Course : Vegetables
Serves: 4 |
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Ingredients:
4 cups fat-free chicken broth |
2 small turnips -- diced |
2 stalks celery -- sliced |
1 medium onion -- chopped |
1/4 cup fresh parsley -- chopped |
2 medium carrots -- sliced thinly |
2 cups canned tomatoes -- diced |
1 whole bay leaf |
1/2 teaspoon dried oregano -- to taste |
1 dash salt and pepper |
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Preparation / Directions:
Place all ingredients in a large saucepan. Bring to a boil. Cover, reduce heat and simmer 20 minutes until vegetables are tender. Skim off any froth that accumulates. Remove bay leaf before serving.
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Nutritional Information:
88 Calories (kcal); trace Total Fat; (2% calories from fat); 13g Protein; 18g Carbohydrate; 0mg Cholesterol; 774mg Sodium |
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