Serving Size: 1 cup, Total Servings: 10
6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks
2 medium-sized green bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
2 teaspoons salt
3/4 teaspoon black pepper
2 chicken-flavored bouillon cubes
- In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.
- Reduce heat to medium and cook 1 hour, or until the vegetables are tender.
NOTE: You can give this a bit of extra richness by adding a sprinkle of Parmesan cheese to the top of each serving. And remember, since Parmesan is a strong, flavorful cheese, a little goes a long way!
Exchanges: 1/2 starch, 2 vegetables
Calories from fat: 4
Total Fat: 8g
Saturated Fat: 0g
Dietary Fiber: 4g