Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Lemony Vegetable Soup




Source of Recipe


Internet


List of Ingredients




8 cups low sodium chicken broth (6 cans (10-1/2 oz each) ready-to-serve low sodium can be used)
1/2 lemon, cut in cartwheel slices
1 can (about 14-1/2 oz) diced, peeled tomatoes (no salt added)
2-1/2 cups potatoes, peeled and cubed (1 lb)
1 1/4 cups carrots, peeled and thinly sliced (3 medium)
1 cup celery, sliced (2 stalks with leaves)
1 cup onion, chopped
2 cloves garlic, minced
1/2 tsp poultry seasoning
1/4 tsp pepper


Recipe



In saucepot bring broth and lemon slices to bowl; reduce heat and simmer, uncovered, 15 minutes. Discard lemon slices.

Add remaining ingredients; bring to boil. Reduce heat; simmer, uncovered, 30 to 40 minutes until vegetables are crisp and tender.

Makes 8 ( 1/4) cup servings