Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 c Vegetable broth (water is 1 c Zucchini or yellow squash;
-fine, but not as tasty) -thinly sliced
1 c Tomato or vegetable juice 1 c Leek; chopped
1 c Tomatoes; peeled, cut in 2 c Potatoes, red; diced
-small pieces 1 Cheesecloth bag of fresh
1 c Carrots; chopped -herbs of choice (parsley,
1 c Green beans or yellow wax -basil, etc.)
-beans 2 ts Salt
1 c Onions; finely chopped

Bring liquid to boil in a deep soup kettle. Add all vegetables and
seasonings. Turn down heat to simmer and partially cover the pot.
Simmer until vegetables are tender. Serve hot with crusty whole wheat
bread and a light fruit dessert.

Variation: Almost any vegetable but onions, tomatoes, and the
potatoes can be substituted for another vegetable. Don't use the
cabbage family because the flavor is too radically changed. Green
peas and baby lima beans are a great addition, as are corn kernels
(about 1/2 cup).

Calories per serving: 105. Fat: 1 gram

Source: Vegetarian Journal, Sept-Oct 1993/MM by DEEANNE

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