Garden Vegetable Soup
Description
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Garden Vegetable Soup
Servings: 10-12
Calories: 49
Fat: 0.4 g
Cholesterol: 0 g
Sodium: 521 mg
Protein: 2 g
Carbohydrate: 11 g
* Ingredients:
2 medium potatoes, diced
2 medium carrots, diced
1 c. string beans, diced
1 medium onion, diced
2 medium summer squash, diced
2 stalks celery, diced
3 medium tomatoes, chopped
1/4 large green pepper, diced
2 t. salt
1 t. onion salt
1 T. parsley
1/4 t. thyme
1/4 t. sweet basil
1/4 t. marjoram
1/8 t. dill weed
1/8 t. garlic salt
Pearl barley, brown rice, or whole wheat spaghetti, as desired
* Directions:
Put vegetables into a large saucepan and cover with approximately
2½ quarts of water. Bring to a boil and add seasonings. Continue to
simmer until vegetables are nearly cooked. Add pearl barley, brown
rice, or whole wheat spaghetti and continue to cook until done.
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