SOUP, Quick Veggie Italian Herb, 1 cup

8 cups water
4 cubes Chicken Boullion
2 cups Carrots, chopped
1 cup Green Bell Pepper, chopped
1 cup Celery, chopped
1.5 cups Onion, chopped
2 cans Diced Tomatoes, 14.5 oz each
1 can Yellow Corn, 15.25 oz
1 can Green Beans, 14.5 oz
1 tbls Garlic, Minced
1 tbls Italian Seasoning (dried herbs)
1/8 tsp freshly ground pepper

-- Place all ingredients in a large soup pot and cook on medium for at least 30 minutes.
--or--
-- It cooks very well in a crock-pot: chop your raw veggies the night before, bag and refrigerate. Then dump them into your crock-pot along with the canned veggies.
-- This soup is delicious as is... but sometimes I add protein: rice & beans, or pasta, or lean hamburger, or cubed chicken breast. Calculate the calories separately.

-- MAKE IT MEXICAN: Replace the Italian Seasoning with:
• 1 Tbls Chili Powder
• Dash of Cayenne (optional for added heat)
• 1 tsp Cilantro
• 1/2 tsp Cumin

-- Makes (16) 1-cup servings at 51 calories per serving.
-- or (8) 2-cup servings at only 102 calories per serving.

Number of Servings: 16

Recipe submitted by SparkPeople user OILPAINTER.