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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Country-Style Vegetable Soup Recipe

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This recipe for Country-Style Vegetable Soup is from The Dixon/Rapp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound White or red potatoes, chopped
4 large carrots, chopped
3 celery stalks with leaves, chopped
2 medium zucchini, chopped
1 medium onion, chopped
1/4 c fresh parsley, finely chopped
2 bay leaves
1/4 tsp salt, optional
fresh ground pepper, to taste
6 c low-sodium chicken broth
3/4 c nonfat or low-fat cheddar cheese (3 oz), shredded
Directions:
Directions:
In a large, heavy saucepan or Dutch oven, combine potatoes, carrots, celery, zucchini, onion, parsley, bay leaves, salt & pepper.

Add broth. Bring to a boil over high heat. Reduce heat and simmer, covered, for 45 to 60 minutes, or until vegetables are very tender. Remove bay leaves.

Ladle soup into bowls and top with cheese.

Cook's tip: If you like the crunch of celery, don't add it to the soup until about 10 minutes before serving.

Pat's note: I just put all ingredients into slow cooker at the beginning of the day and let it simmer until meal time.
Personal Notes:
Personal Notes:
From the American Heart Association's 'Low-Fat, Low-Cholesterol Cookbook' - second edition.

 

 

 

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