Vegetable Basil Soup
Serve with crusty French bread.

Servings: 8

• 2 cups chopped carrots
• 2 baking size potatoes, peeled and cut into cubes
• 1 small sweet onion, chopped
• 2 ribs celery, chopped
• 1 - 14 ounce can great northern beans, rinsed and drained
• 1/2 small head cabbage, chopped
• 1 - 14 ounce can petite diced tomatoes
• 2 cups cut fresh green beans, cut into 1/2 inch pieces
• 32 ounces low sodium chicken broth
• 2 - 14 ounce cans low sodium vegetable stock
• 2 cups water
• 1 1/2 teaspoons dried basil
• 1 pinch rubbed sage
• 1 pinch dried thyme leaves
• Salt to taste

Combine the carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.

Per Serving: 304 Calories; 1g Fat (2.5% calories from fat); trace Saturated Fat; 24g Protein; 53g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 652mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fat.

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