Title: Vegetable Soup
Categories: Latimes3
Yield: 12 servings

1 c Dried white beans
Water
1 Onion; chopped
1 Stalk Celery; chopped
1 Carrot; chopped
Nonstick cooking spray
2 Tomatoes; cored and diced
1/2 sm Cabbage head; thinly sliced
2 ts Salt
2 Baking potatoes; peeled,
-diced
1/2 lb Mushrooms; sliced
1/2 lb Green beans; cut up
Shredded basil; optional

Bring white beans and water to cover to boil in saucepan, then reduce heat
and simmer 10 minutes. Drain. Saute onion, celery and carrot in soup pot
sprayed with nonstick cooking spray, about 5 minutes. Add beans, tomatoes,
12 cups water, cabbage and salt. Simmer, covered, about 2 hours. Add
potatoes and mushrooms during last 45 minutes of cooking. Add green beans
during last 15 minutes. Garnish with basil. Yields 12 servings.

Each serving: 101 calories; 412 mg sodium; 0 cholesterol; 0 fat; 20 grams
carbohydrates; 6 grams protein; 1.99 grams fiber

Recipe Source: Los Angeles Times - 01-13-1999

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

Converted by MM_Buster v2.0l.