Zucchini soup with herbs

4 1 cup serv

Ingredients

Quantity Ingredient
Ingredients;
5 cups Zucchini; chopped
1 large Potato; peeled cut into 1\" cubes
1 cup Water;
3 Green onions; thinly sliced
1 tablespoon Margarine; melted reduced calorie
½ cup Water
1½ teaspoon Dried whole tarragon;
½ teaspoon Bouillon gramules; chicken-flavored
½ cup Skim milk;

Directions

Combine zucchini, potato, and 1 cup water in a small Dutch oven.

Cover and bring to a boil. Boil 10 mins or until crisp-tender (do not DRAIN). Saute onions in margarine until tender; add to zucchini and potato. Add ½ c water, tarragon, and bouillon granules stirring to blend. Add skim milk, and cook over medium heat until thoroughly heated.

From: All New Cookbook For Diabetics And Their Families Each serving amount: 1 cup

Exchanges: 1 Starch; Chol: Tr.; Calories: 94; Carbo: 18 gm Protein: 3 gm; Fat: 2 gm; Fiber: 1 gm; Sodium: 53 mg Reformated for you and yours via Nancy O'brion and her Meal-Master (From Jungle.Boy via GEnie)

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