Hands-On Time: 10 minutes
Total Time: 30 minutes
Yield: Serves 6
1 tablespoon olive oil
2 cloves garlic, minced
1 medium onion, peeled and chopped
6 cups fat-free vegetable broth
1 pound small potatoes, peeled and sliced
3 large carrots, peeled and sliced
1 medium zucchini, sliced
1 teaspoon dried dill weed
2 tablespoons fresh parsley
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1. In a medium sauté pan, heat the olive oil over medium heat. Add the garlic and onion and sauté for 4 minutes or until the onion is soft. Add the broth, potatoes, carrots, zucchini, dill, parsley, salt, and pepper and bring to a boil.
2. Reduce the heat to low and cook, covered, until the potatoes are tender, about 20 minutes.
Per Serving: Calories: 120 | Fat: 3 g | Saturated fat: 0 g | Cholesterol: 0 mg | Sodium: 930 mg | Total carbohydrates: 22 g | Dietary fiber: 3 g | Sugars: 5 g | Protein: 5 g