Vegetable Soup Recipe

Note: I added the missing zucchini to the ingredients (2 cups)

Here is the yummy very healthy soup I made this week.

10 cups fat-free chicken broth, low sodium
4 red potatoes, cut into 1 inch cubes
4 cups onions, quartered
1 cup carrots, sliced 1 inch thick
3 cups celery, sliced 1 inch thick
2 cups zucchini, sliced 1 inch thick
8 ounces tomato sauce, canned
2 cloves garlic, minced
1/4 bunch fresh parsley, chopped
1/4 bunch cilantro, chopped
dash of black pepper

1. In a Large stockpot, combine the chicken broth, potatoes, onions, carrots, and celery. Bring to a boil, reduce heat to medium-high and simmer until the potatoes are tender, about 30 minutes

2. Add the zucchini, tomato sauce, garlic, parsley, and cilantro. Reduce heat to medium-Low and cook for 10 to 15 minutes more, or until the zucchini is just tender. Season to taste with black pepper and serve.

Makes 18 Servings

Nutrition per serving:
49 Calories
0 g Fat
7 g Protein
10 g Carbohydrate
0 mg Cholesterol
377 mg Sodium