| |
| INGREDIENTS |
| 2 |
large carrots, peeled and sliced into ¼ inch pieces
|
| 3 |
celery ribs, sliced into ¼ inch pieces
|
| 2 |
medium potatoes, diced |
| 1 |
medium onion, diced |
| 1 |
medium zucchini, diced |
| 1 |
(28 ounce) can salt-free stewed tomatoes
|
| 1 tsp. |
brown sugar
|
| 3 c. |
chicken or vegetable stock |
| 1 |
bay leaf |
| ¼ c. |
parsley, chopped |
| |
fresh cracked pepper to taste |
| ½ c. |
orzo (or any small pasta) |
|
|
|
| RECIPE |
- Put all vegetables in large soup pot including tomatoes and brown sugar.
- Add broth, bay leaf, parsley and fresh cracked pepper to taste.
- Bring everything to a boil; turn to low and let simmer for 30 minutes.
- If the veggies are just fork tender, add the pasta and cook for an additional 10 minutes or until al dente. If veggies are not cooked enough, continue cooking and then add pasta.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
150 |
|
| Total Fat |
1 g |
|
| Sodium |
135mg |
|
| Total Carbohydrates |
27 g |
|
| Fiber |
5 g |
|
| Protein |
7 g |
|
|
|
