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Homestyle Vegetable Soup




Source of Recipe


Healthy Meals in Minutes, 1995


Recipe Introduction


Click on the link below to see a color photo of this recipe.



Recipe Link: http://communities.msn.com/recipesfornoncooks/soupsampstews.msnw

List of Ingredients




4 cups reduced-sodium vegetable broth

1 medium tomato, peeled, seeded and diced (about 1 cup)

1 large red potato, peeled and cut into 1-inch chunks (about 1 cup)

1 small carrot, sliced (about 1/2 cup)

1 cup sliced green beans 1 small yellow squash, cubed (about 1 cup)

1/2 teaspoon salt

1/4 teaspoons freshly ground black pepper

2 tablespoons fresh parsley, chopped


Recipe



1. In a large saucepan, bring broth to a boil over high heat. Reduce heat to medium. Stir in tomato, potato, and carrot. Simmer until vegetables are tender, about 15 minutes.

2. Add green beans and squash; cook for 5 minutes longer. Stir in salt and pepper.

3. Ladle soup into individual serving bowls. Sprinkle parsley on top.

Serves 4
Calories 97
Fat 2 g
Cholesterol 0 mg
Sodium 353 mg