Green bean parsnip soup

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
¼ cup Chopped onions
5 cups Nonfat vegetable stock
2 cups Chopped green beans
2 cups Finely chopped parsnips
2 cups Packed chopped bok choy
1 cup Chopped peeled potatoes
1 teaspoon Dried basil
1 teaspoon Dried thyme
¼ Black pepper

Directions

In a large pot with a lid, heat oil over medium-high heat. Add onions; cook 2 minutes or until softened.

Add remaining ingredients and, stirring frequently, bring to a boil. Reduce heat, cover and simmer for 10 minutes.

In batches, using a food processor or blender, process soup to a chunky consistency. Return soup to pot. Heat and serve.

Calcium 122mg per serving

Per serving: 177 Calories; 4g Fat (15% calories from fat); 17g Protein; 31g Carbohydrate; 0mg Cholesterol; 661mg Sodium Food Exchanges: 1½ Starch/Bread; 1 ½ Lean Meat; 1 Vegetable; ½ Fat NOTES : "Light, peppery and slightly chunky, this soup goes well with any attractive dish when garnished with a sprinkling of finely shreddedcarrots at the center."

Recipe by: CalciYum! David and Rachelle Bronfman Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Jan 19, 1999, converted by MM_Buster v2.0l.

Related recipes