ZUCCHINI SOUP WITH HERBS (2 PTS)

Recipe Ingredients

5 cups	730g / 25oz	Zucchini - chopped
1 cup	237ml	Potato - peeled and cut into (large) 1" cubes
1 cup	237ml	Water
3		Green onions - thinly sliced
1 tablespoon	15ml	Reduced-calorie margarine - melted
1/2 cup	118ml	Water
1 1/2 teaspoons	7.5ml	Dried whole tarragon
1/2 teaspoon	2.5ml	Chicken bouillon granules
1/2 cup	118ml	Skim milk

Recipe Instructions

Combine zucchini, potato, and 1 cup water in a small Dutch oven.

Cover and bring to a boil. Boil 10 mins or until crisp-tender (do

not DRAIN). Saute onions in margarine until tender; add to zucchini

and potato. Add 1/2 c water, tarragon, and bouillon granules

stirring to blend. Add skim milk, and cook over medium heat

until thoroughly heated.

From: All New Cookbook For Diabetics And Their Families

Each serving amount: 1 cup

Exchanges: 1 Starch; Chol: Tr.; Calories: 94; Carbo: 18 gm Protein:

3 gm; Fat: 2 gm; Fiber: 1 gm; Sodium: 53 mg

Reformated for you and yours via Nancy O'brion and her Meal-Master

(From Jungle.Boy via GEnie)

MC Formatted by Mary [[email protected]]

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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