Quick& Hearty Veggie Soup

* Exported from MasterCook *

Quick & Hearty Veggie Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients:
6 cups water
5 1/2 cups fat-free chicken broth -- low sodium
4 oz cooked lentils
20 oz. potatoes -- raw & peeled
cubes -- cut into 1" cubes
1 cup tomato sauce -- low sodium
1 Tbsp minced garlic
1 Tbsp cider vinegar
1 Tbsp. fresh minced basil
2 cups broccoli slaw mix
2 cups mixed vegetables
4 oz. cooked black ey
2 cups cooked brown rice
1 cup cooked spinach
8 Tbsp nonfat plain yogurt

*1 or 1 teaspoon dried basil crushed between palms of your hand.


Method:
Bring water, broth, lentils, potatoes, tomato sauce, garlic, vinegar and
basil to a boil. Reduce heat to medium-high. Cover and cook for 5
minutes.

Add broccoli, soup vegetables and black-eyed peas. Cover and cook for 5
minutes. Stir in rice. Cover and cook for 5 minutes. Remove from
heat.
Let stand for 5 minutes before serving. Top each serving with a
tablespoon of yogurt.


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NOTES : Serves 6 (2 cup serving)

Canadian Diabetic Exchanges:
Each 2 cup serving:
1 Protein.; 1 Starch.; 2 Fruit/Vegetable

I think I found this recipe in either The Toronto Star or The
Toronto Sun a couple of years ago, I make this at least twice
during the winter.