Source:

Classifications: Soups and Stews

Qty Measure Ingredient

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2 cans (one 49 ounces, one 14-1/2 ounces)

low- sodium chicken broth

2 ribs celery, thinly sliced

1 medium green pepper, chopped

1 medium onion, chopped

2 medium carrots, chopped

1 envelope onion soup mix

1 bay leaf

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1 14-1/2oz can diced tomatoes, undrained

Instructions: In a saucepan, combine the first nine ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add tomatoes; heat through. Remove bay leaf. Yield: 11 servings (about 3 quarts).

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1-cup serving equals 1 vegetable; also, 38 calories, 195 mg sodium, 3 mg cholesterol, 5 gm carbohydrate, 3 gm protein, 1 gm fat.

Serves: 11

Food Exchanges: