| Zucchini Soup with Herbs 5 cups of chopped Zucchini
1 large potato, peeled & cut into 1 inch cubes
1 cup of water
3 green onions, thinly sliced
1 tablespoon of reduced calorie margarine, melted
1/2 cup of water
1 1/2 teaspoons of dried whole tarragon
1/2 teaspoon of chicken flavored bouillon granules
1/2 cup of skim milk Combine the zucchini, potato and 1 cup of water in a small Dutch oven. Cover and bring to a boil. Boil for 10 minutes or until crisp tender, do not drain. Sauté the onions in margarine until tender, add to zucchini and potato. Add 1/2 cup of water, tarragon and bouillon granules, stirring to blend. add skim mil, and cook over medium heat until thoroughly heated. Makes 4 servings
Recipe provided by http://www. Basic-Recipes.com Each Servings: 1 cup
Exchanges 1 Starch Chol Tr. Calories 94 Carbo 18 gm Protein 3 gm Fat 2 gm Fiber 1 gm Sodium 53 mg | 