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Granny's Vegetable Soup

Categories: Low-fat, Vegetarian
Type: Soups and Stews

Each time you dip your spoon in this vegetable soup, something great will turn up: a chunk of potato, a bright yellow kernel of corn, peas, carrots, green beans - and more!

Serves: Serves: 4 (full 1 1/2 cups)


  • 2 cups Healthy Request tomato juice or any reduced-sodium tomato juice
  • 3/4 cup water
  • 1 cup (5 ounces) diced raw potatoes
  • 1 cup frozen cut green beans, thawed
  • 1 cup frozen sliced carrots, thawed
  • 1/2 cup finely chopped onion
  • 2 cups chopped cabbage
  • 3/4 cup frozen peas, thawed
  • 3/4 cup frozen whole-kernel corn, thawed
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon lemon pepper

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  1. In a large saucepan, combine tomato juice and water. Stir in potatoes, green beans, carrots, and onion. Bring mixture to a boil.
  2. Add cabbage, peas, corn, parsley flakes, and lemon pepper. Mix well to combine.
  3. Lower heat, cover, and simmer for 15 to 20 minutes or until vegetables are tender, stirring occasionally.
  • Thaw frozen vegetables by placing in a colander and rinsing under hot water for about two minutes.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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