Recipe: Mother Hubbard's Soup (low fat)

MOTHER HUBBARD'S SOUP

4 small potatoes, cubed
1 sweet potato, peeled, cubed
2 stalks celery, sliced
1 cup julienned or sliced carrots
2 cups sliced cabbage
8 ounces broccoli tops, cut up (or frozen broccoli cuts)
1 cup frozen peas
1 cup frozen whole kernel corn
1 cup frozen sliced carrots
1 (14 1/2 ounce) can canned diced tomatoes with roasted garlic, undrained
4 cans (14 1/2 ounces each) reduced-sodium vegetable broth
1 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
Salt and pepper to taste

Heat all ingredients, except salt and pepper, to boiling in large saucepan; reduce heat and simmer, covered, until vegetables are tender, about 25 minutes. Season to taste with salt and pepper.

Makes 8 servings

Nutrition information per serving: 172 cal., 6.4 g pro., 37.9 g carbo., 0.5 g total fat (0.1 g saturated), 0 mg chol., 337 mg sodium.

Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 2.0, Meat 0.0, Fat 0.0

Source: 1,001 Delicious Soups and Stews by Sue Spitler