Email to Judy Gall      

Recipe Categories: jgll17's HOME PAGEAlcoholicDrinks APPETIZERS BBQ Beef BEVERAGES BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CASSEROLES Chili Cooingfortwo COOKIES CROCKPOT DESSERTS DiabeticRecipes EggRolls ETHNIC Fastmeals FISHandSEAFOOD GiftJars Hamburger KitchenCrafts LighterAppetizers LighterBreads LighterCasseroles LighterCrockpot LighterDesserts LighterRecipes LighterRecipesfor2 LighterSauces LighterSideDishes LIghterSoups LighterVegetables LowCarbohydrate LowCholesterol LOWFAT LowSodium MARINADES MicrowaveRecipes PASTA PIZZA PizzaCrust Pork POULTRY SALADandDRESSING Salsas SANDWICHES SAUCES SeasoningMix ShakesandSmoothies SideDishes SNACKS SOUPSandSTEWS Tortilla39s VEGETABLES VEGETARIAN

Vegetable Soup




Source of Recipe


unknown
1 pound white or red potatoes, chopped
4 large carrots, chopped
3 celery stalks with leaves, chopped
2 medium zucchini, chopped
1 medium onion, chopped
1/4 cup finely chopped fresh parsley
2 bay leaves
1/4 teaspoon salt (optional)
Freshly ground pepper to taste
6 cups low-sodium chicken broth
3/4 cup shredded nonfat or low-fat cheddar cheese (3 ounces)

In a large, heavy saucepan or Dutch oven, combine potatoes, carrots, celery, zucchini, onion, parsley, bay leaves, salt and pepper.
Add broth. Bring to a boil over high heat. Reduce heat and simmer, covered, for 45 to 60 minutes, or until vegetables are very tender. Remove bay leaves.
Ladle soup into bowls and top with cheese.

serves 10

Calories 113
Protein 9g
Carbohydrate 18g
Total Fat 1g
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 195mg