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Tumbleweed Junction Vegetable Soup*




Source of Recipe


JoAnna Lund


List of Ingredients




1 3/4 cups Swanson Beef Broth -- one 14 1/2 oz. can
3/4 cup water
1 cup zucchini -- diced, unpeeled
1/2 cup onion -- chopped
1 cup carrots -- thinly sliced
1/2 cup celery -- finely chopped
2 teaspoons chili seasoning
1 teaspoon dried parsley flakes
1 tablespoon Brown Sugar Twin
1 cup frozen whole kernel corn -- thawed
1 cup cut green beans -- one 8 oz. can, rinsed & drained
1 cup tomatoes -- one 8 oz. can, chopped & undrained

NOTE: I added salt and Worcestershire sauce to mine.


In a large saucepan, combine beef broth, water, zucchini, onion, carrots, and celery. Bring mixture to a boil.

Add chili seasoning, parsley flakes, Brown Sugar Twin, corn, and green beans. Mix well to combine.

Stir in undrained tomatoes. Lower heat, cover, and simmer for 15 minutes or until vegetables are tender, stirring occasionally. Serves 4 (1 1/2 cups).


Each serving equals:
HE: 2 1/2 Veg, 1/2 Brd, 8 Opt. Cal.
1.0 Points
92 cal, 0 g fat, 4 g fiber, 4 g prot, 19 g carb, 484 mg sod, 49 mg calc
DIABETIC: 2 Ve, 1/2 St


HINTS:
1. Substitute any reputable brand for JO's Chili Seasoning.
2. Thaw corn by placing in a colander and rinsing under hot water for one minute.

Source:
"October 1998 Healthy Exchanges Newsletter, p. 6"



Recipe