EASIEST VEGETABLE SOUP (makes 2 quarts)
1 cup water, 2 teaspoon pepper, 2 (16 ounce cans beef broth), 1/2
cup celery, 1 (16 ounce can of tomatoes in juice), 1 bay leaf, 1
potato (diced), 1 small package of mixed vegetables (frozen), 1/4
cup chopped cabbage, 1 tablespoon salt, 1/2 cup egg noodles
(uncooked), 1 large chopped onion
Place all the ingredients in a pot or kettle and bring to a boil.
Cover the pot and reduce the heat. Simmer at least one hour
until the vegetables are tender. Season the soup to taste with
additional salt and pepper (if needed)
Per serving (1 cup): 45 calories; 9 grams Carbohydrates; 3 grams
Protein; Trace Fat; 1 Vegetable Exchange, 1/4 Bread Exchange
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