Chicken Veggie Soup (2 veg per serving)

1 t olive oil
2 c onions, slivered (4)
2 c sweet peppers: red and orange, diced (4)
2 c carrots, diced (4)
2 c cabbage, knife shredded (4)
2 cups zucchini, diced (4)
2 cups (16 oz) winter squash (mashed or diced) (4)
4 oz tomato, diced (1.5)
60 g green onion, sliced (2-3)
1-2 jalepeno peppers (.5)
4 cups no salt added chicken broth (fat free)
4 cups water
2 chicken bullion, low sodium
56 gr pho rice noodle

( ) Total freggie (fruits and veggies) count

If you can know where 14 cups (3.5 qts) is on your stock pot (take a ruler and know where this line is and), then just add enough water to end up with this quantity where each serving of two freggies (fruits and vegetables) becomes an even 8 oz or (1 cup).

Saute onions in heated oil. Add sweet peppers.

Combine broth and carrots. Cook 5 minutes. Add sauted onions and remaining ingredients. Simmer 10-15 minutes.

Serving Size: Makes 14 servings (about 7 oz or 7/8ths cup for two freggies)