3 cups of soup stock
1/4 cup of chopped onions
1/4 cup of green beans cut in strips
2 tablespoons of diced turnip
1/4 cup of diced carrots
1/4 cup of shredded cabbage
1 tablespoon of celery, finely chopped
Salt, pepper, seasoning
Add prepared vegetables to soup stock. Cook until vegetables are tender (about 1/2 hour). Season to taste. Serve hot.
NOTE: Any combination of vegetables may be used in this recipe, as long as their exchange value adds up to one vegetable exchange.
Exchange 1 serving for 1 vegetable serving.
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