Side Pannel
Green Bean Parsnip Soup
Green Bean Parsnip Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian
Ingredients List
- 1 tb Olive oil
- 1/4 c Chopped onions
- 5 c Nonfat vegetable stock
- 2 c Chopped green beans
- 2 c Finely chopped parsnips
- 2 c Packed chopped bok choy
- 1 c Chopped peeled potatoes
- 1 ts Dried basil
- 1 ts Dried thyme
- 1/4 Black pepper
Directions
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."
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."
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