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
 

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.

 

Nutritional Information:

88 Calories (kcal); trace Total Fat; (2% calories from fat); 13g Protein; 18g Carbohydrate; 0mg Cholesterol; 774mg Sodium


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