Potato Vegetable Soup by Linda Larsen

A hearty soup is always welcome on a cold day. This is a good one to put in a thermos and tuck into a lunchbox.

Serves 6

Calories: 243.73

Fat: 4.19 grams

Saturated Fat: 1.58 grams

Cholesterol: 5.09 mg

Sodium: 594.02 mg

1 tablespoon butter

2 cloves garlic, minced

1 onion, chopped

6 cups fat-free vegetable broth

3 potatoes, peeled and diced

3 carrots, sliced

2 stalks celery, sliced

1 zucchini, sliced

1 teaspoon dried dill weed

1 bunch flat-leaf parsley, minced

½ teaspoon salt

⅛ teaspoon pepper

2 tablespoons cornstarch

3 tablespoons water

In a sauté pan, melt the butter over medium heat. Add the garlic and onion and sauté for 4 minutes, or until the onion is soft. Add the broth, potatoes, carrots, celery, and zucchini and bring to a boil. Reduce the heat to low and cook, covered, until the potatoes are tender, about 20 minutes.
Add the dill, parsley, salt, pepper, and cornstarch-water mixture, stir well, and continue to cook for about 15 minutes or until soup is slightly thickened. Ladle into bowls to serve.

Low Fat, High Flavor Recipes