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Speedy Vegetable Soup




Source of Recipe


ra


Recipe Introduction


servings 11
points 1 (1 cup)


List of Ingredients




2 cans (one 49 ounces, one 14-1/2 ounces) low-sodium chicken broth
2 celery ribs, thinly sliced
1 medium green pepper, chopped
1 medium onion, chopped
2 medium carrots, chopped
1 envelope onion soup mix
1 bay leaf
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained

Recipe



In a saucepan, combine the first nine ingredients; bring to a boil over medium heat. Reduce heat; cover & simmer for 15-20 minutes or until vegetables are tender. Add tomatoes; heat through. Remove bay leaf.
Yield: 11 servings.

Nutritional Analysis: One 1-cup serving equals 38 calories, 195 mg sodium, 3 mg cholesterol, 5 gm carbohydrate, 3 gm protein, 1 gm fat.