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From: Marie,.NJ

Low-Fat Vegetable Soup

1 cup sliced celery
1 cup sliced carrots
l cup chopped onions
l cup chopped greens (escarole, spinach, etc)
l can tomatoes, chopped (including juice)
1 can kidney beans
2 cans (or more) low fat chicken broth
1/2 teasp. thyme
1 large bay leaf

Combine celery, carrots, onions, tomatoes, chicken broth, thyme and bay leaf and bring to boil. Turn down heat and simmer until vegetables are tender (about 1/2 hour) Add escarole and beans and cook an additional 10 minutes.

Category:  Soups
Msg Link:  http://www.recipelink.com/msgid/313921