Vegetable
Soup
2 c. peeled potatoes, diced
1 c. carrots, diced
1 c. celery, diced
1 c. onion, chopped
3 c. cabbage, shredded
1 (6 oz.) can no-salt added tomato paste
1 tsp. thyme
1/4 tsp. black pepper, freshly ground
6 c. homemade or low-sodium beef broth
1/3 c. fresh parsley, finely chopped
Combine all ingredients except parsley in a large stock pot.
Bring to a boil, reduce heat and simmer 20 minutes or until
vegetables are tender. Remove 3 cups vegetables and broth and
puree in blender or the work bowl of a food processor fitted
with a metal blade. Return puree to pot, add parsley and reheat.
Serve hot. S
Serves 9 (1 cup) per serving.
Calories - 77
Protein - 4 grams; Carbohydrate - 15 grams;
Total Fat - 1 gram;
Weight Watcher Points - 2 Points
Return
to Diet, Diabetic and Weight Watchers Recipes Index
|
