Title: Herbed Vegetable Soup
Categories: Soups & ste, Vegetables
Yield: 1 Servings

1 md Onion; chopped
2 Carrots; thinly sliced
2 Ribs celery; chopped
1/2 Stalk broccoli; thinly
-sliced (florets reserved)
1 Potato; pared and diced
-(about 1 1/2 cups)
28 oz Tomatoes; canned, cut up and
-undrained
4 c Water
1 1/2 ts Chicken bouillon granules
1 ts Sugar
1 ts Dried basil; crushed
1/2 ts Pepper
1/2 ts Dried thyme; crushed
1/4 ts Salt
1 c Zucchini; unpared, thinly
-sliced

In large Dutch oven combine all ingredients except broccoli florets and
zucchini slices. Bring to a boil. Reduce heat and simmer 15 minutes. Add
broccoli florets and zucchini. Continue simmering 5 minutes . Makes 8
servings (1 1/2 cups each).

Per serving: 60 calories, 2 grams protein, 0.5 grams fat, 430 mg. sodium

*Note: 2 1/2 lb. of fresh tomatoes, peeled and chopped (4 cups) can be
substituted for canned tomatoes.

American Heart Association Minnesota Affiliate

Recipe by: AHA, MN Affiliate, recipe card

Posted to MC-Recipe Digest by Kathleen on Apr 12,
1998