Recipe: Zucchini Soup with Herbs

Title: Zucchini Soup with Herbs
Categories: Diabetic, Soups/stews, Vegetables, Crockpot
Yield: 4 1 cup serv

Ingredients; 1 tb Margarine; melted
5 c Zucchini; chopped -reduced calorie
1 lg Potato; peeled 1/2 c Water
-cut into 1" cubes 1 1/2 ts Dried whole tarragon;
1 c Water; 1/2 ts Bouillon gramules;
3 Green onions; -chicken-flavored
-thinly sliced 1/2 c Skim milk;

Combine zucchini, potato, and 1 cup water in a small Dutch oven.
Cover and bring to a boil. Boil 10 mins or until crisp-tender (do
not DRAIN). Saute onions in margarine until tender; add to zucchini
and potato. Add 1/2 c water, tarragon, and bouillon granules stirring
to blend. Add skim milk, and cook over medium heat until thoroughly
heated.

From: All New Cookbook For Diabetics And Their Families Each serving
amount: 1 cup

Exchanges: 1 Starch; Chol: Tr.; Calories: 94; Carbo: 18 gm Protein: 3
gm; Fat: 2 gm; Fiber: 1 gm; Sodium: 53 mg

Reformated for you and yours via Nancy O'brion and her Meal-Master
(From Jungle.Boy via GEnie)



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