6 cups water
2 medium-sized white potatoes, peeled and cut into 1-inch chunks
4 large tomatoes, cored and cut into 1-inch chunks
4 medium-sized carrots, peeled and cut into 1-inch chunks
3 medium-sized zucchini, cut into 1-inch chunks 2 medium-sized green
bell peppers, coarsely chopped
2 medium-sized onions, coarsely chopped
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon black pepper

Directions
In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.

2 C peeled potatoes, diced
1 C. carrots, diced
1 C celery, diced
1 C onion, chopped
3 C cabbage, shredded
1 (6 oz) can no-salt added tomato paste
1 tsp thyme
1/4 tsp black pepper, freshly ground
6 C homemade or low-sod beef broth
1/3 C fresh parsley, finely chopped

Combine all ingredients except parsley in a large stock pot. Bring to a boil reduce heat and simmer 20 mins or until vegetables are tender.

1 Tbs. vegetable oil
1 medium onion, coarsely chopped
3 carrots, peeled and diced
1 medium celery stalk, diced
2 (14-1/2 oz.) cans fat-free low-sodium chicken broth
14-1/2 oz. can diced tomatoes, undrained
8 oz. chicken breast, skin removed
1 small turnip, peeled and diced
1 tsp. dried basil, crumbled
1-1/2 cups thin noodles
1/4 tsp. black pepper

Heat oil in a large saucepan over medium heat. Add onion, carrots, and celery and saute 5 minutes or until softened. Add broth,
tomatoes, chicken, turnip, and basil. Simmer, uncovered, 30 minutes or until chicken is cooked through.

0 Points
Makes 4 Servings

In large saucepan or  dutch oven sprayed with nonstick cooking spray, saute'
2/3 C. carrot,
1/2 C diced onions and
2 cloves garlic, (minced)
over low heat until softened., about 5 minutes.

Add 3 C. Fat Free broth (beef,chicken or vegetable),

1 1/2 Cups diced green cabbage,
1/2 C. Green beans,
1 Tblsp. Tomato paste,
1/2 tsp.  Dried basil,
1/2 tsp. Dried oregano
1/4 tsp. salt.

Bring to a boil.
Lower heat and simmer covered for 15 minutes or until beans are tender.
Stir in 1/2 C. diced zucchini (or squash if you have it)