Green Bean Parsnip Soup

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Green Bean Parsnip Soup Ingredients

1 tb Olive oil	2 c Packed chopped bok choy
1/4 c Chopped onions	1 c Chopped peeled potatoes
5 c Nonfat vegetable stock	1 ts Dried basil
2 c Chopped green beans	1 ts Dried thyme
2 c Finely chopped parsnips	1/4 Black pepper

Instructions for Green Bean Parsnip Soup

In a large pot with a lid, heat oil over medium-high heat. Add onions; cook 2 minutes or until softened. Add remaining ingredients and, stirring frequently, bring to a boil. Reduce heat, cover and simmer for 10 minutes. In batches, using a food processor or blender, process soup to a chunky consistency. Return soup to pot. Heat and serve. Calcium 122mg per serving Per serving: 177 Calories; 4g Fat (15% calories from fat); 17g Protein; 31g Carbohydrate; 0mg Cholesterol; 661mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat NOTES : "Light, peppery and slightly chunky, this soup goes well with any attractive dish when garnished with a sprinkling of finely shreddedcarrots at the center." Recipe by: CalciYum! David and Rachelle Bronfman Posted to EAT-LF Digest by "Ellen C." on Jan 19, 1999, converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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