From the kitchen of: Julia

Vegetable Soup

Quantity/Servings:

1cup

Ingredients:

2 cups peeled, diced potatoes 1 cup diced carrots 1 cup diced celery 1 cup chopped onion 3 cups shredded cabbage 1- 6 oz can no salt added tomato paste 1 teaspoon thyme 1/4 teaspoon ground pepper 6 cups low sodium beef broth 1/3 cup finely chopped fresh parsley

Preparation:

Combine all ingredients except parsley in large stockpot.  Bring to boil, reduce heat and simmer 20 minutes or until vegetable are tender.  Remove 3 cups vegetable and broth and puree in blender or food processor with metal blade.  Return puree to pot, add parsley and reheat.  Serve hot.

Serving Size: 1 cup Calories: 77 Fat: 1 gram

Nutritional Information: