Mom's Homemade Vegetable Soup

Yields: Approx 12 (1-cup) servings | 1 point per serving

My rating:

This is a variation on my mom's homemade vegetable soup. I use vegetable broth instead of a soup bone, and I like to add extra flavor to mine with the Bells Seasoning and bay leaf. Enjoy!

Ingredients:

Fat-free cooking spray
1 small onion, grated or diced
1 cup celery, chopped into bite-sized pieces
6 cups (48 oz) fat-free vegetable broth
1 lb red potatoes, peeled and diced (Equals about 3 medium potatoes or about 3 cups diced potatoes)
1 cup carrots, chopped into bite-sized pieces
1 cup green beans (fresh, frozen, or canned is fine)
1 cup corn (fresh, frozen, or canned is fine)
1 (8.5-oz) can peas (or use 1 cup fresh or frozen)
3 (5.5 oz) cans low-sodium V8 juice (about 2 cups) -or- 1 can diced tomatoes (not drained)
1-2 level tsp of "Bells Seasoning" or to taste (This is found in a small box in the spice aisle. If you can't find it, you can substitute with a blend of rosemary, oregano, sage, ginger, marjoram, thyme, and black pepper)
Salt and pepper, or to taste
Bay leaf (optional)

Directions:

Spray large soup kettle with cooking spray. Saute onion and celery for 5 minutes. Add vegetable broth, potatoes, and carrots; bring to a boil. Lower heat; Add green beans, corn, peas, V8 and bay leaf; Simmer for 40 minutes or until vegetables are nice and soft. Season with Bells Seasoning, salt, and pepper to taste.

*Remove bay leaf*

Serve hot.

Yields: Approx 8 (1-cup) servings (1.25 points per serving)

Nutritional Info: (per serving) 85 calories, .2 g. fat, 2.4 g. fiber (1.25 points per serving)

Original Source: Mom!