Serving: 15

Preparation Time: 30 minutes

Start to Finished Time: 1 hour 45 minutes

Veg Soup


2 tablespoons chicken base

2 quarts water

2 pounds canned tomatoes

3 cups potato, peeled and diced

1 ¼ cups carrot, diced

1 ¼ cups onion, diced

1 ¼ cups celery, diced

1 ¾ cups green beans, frozen

½ cup margarine

5/8 teaspoon salt

5/8 teaspoon pepper

1/3 cup fresh parsley, finely chopped


Heat margarine in large stock pot. Add dice carrots, onions, and celery. Sauté on low until vegetables are softened and, lightly browned.

Prepare stock, add to pot with tomatoes.

Add potatoes and green beans. Cover and simmer for about 45 minutes until vegetables are tender. Add salt, pepper, and parsley

Remove 2 cups of the soup and blend. Add this puree to the pot and stir. Turn off heat and cover. Let sit for an hour to blend flavors


Per serving (excluding unknown items): 80 calories; 6g Fat (59.8% calories from fat); 2g Protein; 7g carbohydrate; 2g dietary fiber; 0mg cholesterol; 368mg sodium. Exchanges: 0 grain (starch); ½ vegetable; 1 fat

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust