Canola oil, or nonstick cooking spray
1 tablespoon no-cholesterol margarine
1-1/2 cup onions, chopped
2 green bell peppers, seeded and sliced thin
3 carrots, sliced thin
1 large parsnip, sliced
1 cup celery, chopped
1 16-ounce can tomato juice
1 teaspoon oregano
2 large boiling potatoes, scrubbed
1/4 teaspoon paprika
1 teaspoon caraway seeds, or to taste
1/4 teaspoon pepper
Spray soup pot or other large pot or lightly coat with oil. Melt margarine. Saute onions, peppers, carrots, parsnip, celery, tomato juice, and potatoes, sprinkled with paprika, covered, about 5 minutes, stirring occasionally.
Add 1 1/2 quarts water and remaining ingredients. Simmer 45 minutes to 1 hour or until all vegetables are tender. Serve soup hot.
You might want to add a dollop of plain nonfat yogurt to top the soup before serving.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 102; Total Fat: 1g; Cholesterol: 0mg;; Sodium: 45mg; Potassium: 470mg
Exchanges: Milk: 0, Vegetables: 1.0, Fruit: 0, Bread: 1.0, Meat: 0, Fat: 0
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