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Name: Make It Easy Make It Light
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 Stalks celery finely chopped; 3 c chicken broth Strong; 1 c Water; 2 Carrots peeled and sliced; Grated Parmesan fresh; 3 md Zucchini sliced into rounds; 2 sm cloves garlic or I large; 2 tb Chopped fresh parsley; 1/2 ts Chill powder; Salt; 2 c tomatoes drained; 1 Onion coarsely chopped; 1 pn Cayenne; 1 1/2 c frozen corn Fresh or thawed

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INGREDIENTS

2 Stalks celery ; finely chopped
3 c chicken broth ; Strong
1 c Water
2 Carrots ; peeled and sliced
Grated Parmesan ; fresh
3 md Zucchini ; sliced into rounds
2 sm cloves garlic ; or I large
GARNISH
2 tb Chopped fresh parsley
1/2 ts Chill powder
Salt
2 c tomatoes ; drained
1 Onion ; coarsely chopped
1 pn Cayenne
1 1/2 c frozen corn ; Fresh or thawed

Servings

INSTRUCTIONS

Make-It Easy Vegetable Soup CALORIES l27 per serving Preparation time: 15 minutes cook time 40 minutes This soup is so flavorful its hard to believe that it is so low in calories. The zucchini is not added until during the last 10 minutes to preserve its crunchiness. 1. In a large pot combine the broth, Water tomatoes, onion, garlic, celery carrots, and seasonings. Bring to a boil, cover, and simmer for 30 minutes. 2. Add the corn, zucchini, and parsley; continue to simmer for an additional 10 minutes. 3. Adjust the seasonings and serve hot with a light sprinkling of Parmesan cheese, if desired. Variations: * Sliced turnips, potatoes, broccoli, asparagus, or green peppers Can be added with the zucchini in step 2. Poached chicken can be added to make the soup a one-dish dinner Posted to recipelu-digest by Ron West on Mar 01, 1998

NOTES

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Make It Easy Make It Light

2 Stalks celery finely chopped
3 c chicken broth Strong
1 c Water
2 Carrots peeled and sliced
 Grated Parmesan fresh
3 md Zucchini sliced into rounds
2 sm cloves garlic or I large
 GARNISH
2 tb Chopped fresh parsley
1/2 ts Chill powder
 Salt
2 c tomatoes drained
1 Onion coarsely chopped
1 pn Cayenne
1 1/2 c frozen corn Fresh or thawed

Make-It Easy Vegetable Soup CALORIES l27 per serving Preparation time: 15  minutes cook time 40 minutes This soup is so flavorful its hard to believe  that it is so low in calories. The zucchini is not added until during the  last 10 minutes to preserve its crunchiness.    1. In a large pot combine the broth, Water tomatoes, onion, garlic, celery  carrots, and seasonings. Bring to a boil, cover, and simmer for       30    minutes.    2. Add the corn, zucchini, and parsley; continue to simmer for an  additional 10 minutes.    3. Adjust the seasonings and serve hot with a light sprinkling of Parmesan  cheese, if desired.    Variations: * Sliced turnips, potatoes, broccoli, asparagus, or green  peppers    Can be added with the zucchini in step 2. Poached chicken can be added to  make the soup a one-dish dinner    Posted to recipelu-digest by Ron West <rwwest@execnet.net> on Mar 01, 1998

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Nutrition

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Serving Size: 1 Serving (390g)
Recipe Makes: 6

Calories: 82
Calories from Fat: 8 (10%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 507.2mg		17 %
Potassium 648.9mg		17 %
Total Carbohydrate 17.5g		5 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 13.7g
Protein 4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 82

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