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Featured Recipe: Easy Veggie Soup

1 large bag (16 oz. or larger) of frozen mixed vegetables or 6 cans of various vegetables
2 (14 oz.) cans low-sodium chicken or vegetable stock
2 (14 oz.) cans of diced tomatoes & juice
1 medium onion chopped, if desired (about 1/2 C.)
1 C. water
1 C. brown rice or 2 C. dry whole wheat pasta
2 bay leaves
1tsp. thyme
1T. lemon pepper
1T. dried Basil

Add all ingredients to a large soup pot. Bring to a boil and simmer until rice/pasta is done and vegetables are cooked, usually about an hour. I like to sprinkle a bit of parmesan cheese on it when serving.

Serves: 8.
Exchanges or food group servings: 1 STARCH, 2 VEG
Nutrients per serving: CALS 149; PROTEIN 6g; CARBS 31g; FIBER 3.5g; TOT FAT 0.8g; SAT FAT 0.2g; SODIUM 644mg

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Vegetable Soup

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