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3
Tbs |
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vegetable oil |
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4
medium |
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onions, peeled and thinly sliced |
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3
cloves |
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garlic, peeled and minced |
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4
stalks |
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celery, thinly sliced |
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6
medium |
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carrots, peeled and thinly sliced |
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2
medium |
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parsnips, peeled and thinly sliced |
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3
medium |
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zucchini, unpeeled and thinly sliced |
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1
medium |
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rutabaga, peeled and diced |
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4
medium |
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tomatoes, peeled and diced |
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2
bay |
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leaves |
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2˝
quarts |
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water |
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salt
and fresh ground pepper to taste |
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1 |
Heat oil in
a large pan. Sauté onions and garlic until soft.
Add celery, carrots, parsnips, zucchini and
rutabaga. Sauté an additional 10 minutes,
stirring with a wooden spoon. Add tomatoes, bay
leaves and water. |
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2 |
Bring to a
boil; reduce heat and simmer 30 minutes. Season
to taste with salt and pepper. Simmer for 1
hour, or until vegetables are tender and soup is
thick. |
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3 |
Remove bay
leaves before serving. |
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12 Servings
TOTAL FAT: 3.98g. per serving |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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114.10 |
|
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Calories From Fat (31%) |
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34.82 |
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|
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% Daily Value |
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Total Fat
3.98g |
|
6% |
|
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Saturated Fat 0.34g |
|
2% |
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Cholesterol
0.00mg |
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0% |
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Sodium
72.11mg |
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3% |
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Potassium
651.35mg |
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19% |
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Carbohydrates
19.27g |
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6% |
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Dietary Fiber 5.06g |
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20% |
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Sugar 8.76g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
14.21g |
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Protein
2.43g |
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5% |
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WW
POINTS: 2 |
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