Vegetable Soup
Source of Recipe
unkown
Vegetable Soup
Makes 8 servings
2 tsp. olive oil
1 cup chopped celery
1 cup chopped onions
1 clove garlic, minced
4 cups low-sodium, reduced-fat beef broth
1 can (14 1/2 oz.) tomatoes, undrained, cut up
1 1/2 cups V8 juice
3 cups frozen "California-style" mixed vegetables (broccoli, cauliflower, and onions)
2 cups peeled, cubed potatoes
2 cups shredded or chopped cabbage
1 tsp. "lite" Worcestershire sauce
1 tsp. dried marjoram
1 bay leaf
1/2 tsp. ground thyme
1/2 tsp. black pepper
Heat olive oil in a large saucepan over medium heat. Add celery, onions, and garlic. Cook until vegetables are softened, about 5 minutes. Add remaining ingredients. Stir well.
Bring to a boil. Reduce heat to medium-low. Cover and simmer for 25 minutes, until potatoes and cabbage are tender. Remove bay leaf before serving.
Per serving: 120 calories, 2.4 g fat, 22.2 g carbohydrate, 4 g protein, 273 mg sodium, 0 mg cholesterol, Calories from fat: 16.8
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