vegetable soup

28 oz canned stewed tomatoes
32 oz fat free Swanson chicken broth
5 c water
4 raw chopped carrots
4 chopped celery stalks
3-4 small onions
1 bunch of leeks chopped and oven roasted
1 parsnip, chopped and oven roasted
1 purple turnip, chopped and oven roasted
1/2 bag of Hanover frozen mixed soup vegetables
1-2 Tbsp O bay seasoning
1-2 bay leaves
2-3 beef soup bones, roasted
1 Tbsp olive oil
1 ear of corn
1 fresh sprig of parsley

This is a base for my Maryland crab soup (ladle over 3 oz. claw crab for an extra 81 calories). May use as a base for beef barley soup.

roast leeks, parsnip, leeks and onions in 1 tbsp olive oil @ 400 degree oven for 10 minutes or til soft. Roast soup bones til brown and crispy. In mean time, saute carrots and celery in 1-2 Tbsp chicken broth until tender. Add Obay seasoning, can tomatoes, 5 cups of water remaining chicken broth. Bring to boil add 1 ear of corn (whole). Add roasted vegetables and roasted bones. Simmer on medium to low for 1hr 45minutes. Remove bones and corn. Add frozen vegetables cook until tender season with thyme and fresh parsley. May need to add more O bay seasoning. Let cool and skim off fat before using.

Serving Size: makes 12 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user WARMHEARTED351.