Makes 1 serving; about 2 cups
Here’s a delicious way to get a variety of the vegetables that provide health-protective phytochemicals.
1 (14-ounce) can reduced-sodium chicken broth
4 asparagus stalks, cut into 1/2-inch lengths
2 small carrots, cut crosswise into thin slices (about 1/2 cup)
1/2 cup frozen green peas
4 fresh mint leaves or 1 teaspoon fresh dill
Bring the broth to a boil in a small saucepan over medium heat. Add the vegetables and return to a boil. Reduce the heat, cover, and simmer until the vegetables are tender, about 10 minutes.
Stack the mint leaves and cut crosswise into thin shreds. Ladle the soup into a bowl and sprinkle with the mint.
Per serving: Calories 148, Protein 10g, Total fat 3g, Sat fat 1g, Trans fat 0g, Cholesterol 7mg, Carbohydrate 21g, Dietary fiber 6g, Sodium 310mg