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.