Lowfat Southern Vegetable Soup

POINTS® Value | 1
Servings | 12

soups | The carrots and celery should be sliced, and the onions should be chopped. This makes about 3 quarts.


1/2 cup carrot(s)
1/2 cup onion(s)
1/2 cup celery
1 1/2 cup water
14 oz fat-free chicken broth
10 oz frozen green peas
1 tsp dried parsley
1/8 tsp black pepper
1/2 tsp garlic powder
28 oz canned tomato sauce
16 oz canned kidney beans
1 second spray PAM Cooking Spray


Spray a large pot with Pam or other cooking spray. Cook carrots, onions and celery over medium heat until tender. Add water if needed while cooking. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer uncovered for 20 minutes.


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