Lunch Box Vegetable Soup

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 cup	62g / 2.2oz	Diced (1/4") onion
1		Celery rib - diced 1/4"
4		Carrots - diced 1/4" (medium)
1 lb	454g / 16oz	Red boiling potatoes - peeled, and
		Diced 1/4"
2		Parsnips - diced 1/4" (medium)
2 tablespoons	30ml	Split peas
1/2 teaspoon	2.5ml	Dried tarragon
6 cups	1422ml	Vegetable or chicken broth
		= (canned broth is OK to use)
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Zucchini - diced 1/4" (medium)
1/2 lb	227g / 8oz	Green beans - cut into 1" pieces
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley

Recipe Instructions

Place the oil, onion and celery in a pot over low heat; cook until wilted, stirring occasionally, 10 minutes. Add the carrots, potatoes, parsnips, split peas, tarragon and broth. Season with salt and pepper.

Bring the soup to a boil. Reduce the heat to a simmer and cook, partially covered, for 25 minutes. Add the zucchini and green beans; cook 20 minutes more. Stir in the parsley; adjust the seasonings.

This recipe yields 6 servings.

Per serving: 250 calories, 36g carbohydrate, 6g protein, 10g fat, no cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 08-24-2003

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