I make this hearty soup whenever my family needs a good dose of veggies.
—JODY SAULNIER NORTH WOODSTOCK, NH
PREP: 20 MIN. • COOK: 30 MIN. • MAKES: 8 SERVINGS
2 tablespoons olive oil
2 medium onions, chopped
1 pound red potatoes (about 3 medium), cubed
2 large carrots, sliced
2 cups water
1 can (14 1/2 ounces) diced tomatoes in sauce
1 1/2 cups vegetable broth
1 1/2 teaspoons garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dill weed
1/4 teaspoon pepper
1 medium yellow summer squash, halved and sliced
1 medium zucchini, halved and sliced
1. In a large saucepan, heat oil over medium heat. Add onions; cook and stir for 4-6 minutes or until tender. Add potatoes and carrots. Stir in the water, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until potatoes and carrots are tender.
2. Add sliced yellow squash and zucchini; cook 8-10 minutes longer or until tender.
Per 1 cup: 115 cal., 4g fat (1g sat. fat), 0 chol., 525mg sod., 19g carb. (6g sugars, 3g fiber), 2g pro.
Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.