Ingredients: 1-1/2 cups cooked soybeans, rinsed & drained
2 cups water
1-3/4 cups chicken broth
1/4 cup chopped carrot
1/4 cup chopped onion
1/2 tomato, chopped
1/4 cup chopped celery
2 Tbs each chopped fresh thyme and basil (or 2 tsp dried)
1 Tbs dried parsley
1 clove garlic, minced
1/2 tsp grated lemon peel
1 tsp lemon juice
Salt & pepper to taste
Directions:
Combine all the ingredients in a soup pot and bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally. Cook until vegetables are just tender.
Yield: 5 servings
Serving size: 1 cup
Per serving: 112 calories, 5 g total fat (0.8 g sat fat), 10 g pro, 10 g carb, 2.5 g fiber, 329 mg sodium, 0 mg cholesterol
Exchanges: 1/2 starch, 1/2 vegetable, 1 medium-fat meat
