Harvest Vegetable Soup

Prep time: 25 min.

Cook time: 50 min.

• In a Dutch oven over medium heat, cook and stir the      carrots, celery and onions in butter and oil until tender.
  • 3 medium carrots, halved and thinly sliced
  • 3/4 cup chopped celery
  • 1 medium onion, chopped
  • 2 green onions, thinly sliced
  • 1 tablespoon butter
  • 1 tablespoon olive  oil

• Add garlic; cook 1 minute longer.

• 1 garlic clove, minced
• Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf.
  • 7 cups reduced-sodium vegetable broth
  • 3 cups cubed peeled potatoes
  • 2 cups cubed peeled butternut squash
  • 2 large tart apples, peeled and chopped
  • 2 medium turnips, peeled and chopped
  • 2 parsnips, peeled and sliced
  • 1 Bay Leaf*
• Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
• Stir in the basil, thyme and pepper;
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
• Simmer 15 minutes or until vegetables are tender.
• Discard bay leaf before serving*.
• Yield is 12 servings.

Nutritional Facts 1 cup equals 134 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 404 mg sodium, 27 g carbohydrate, 5 g fiber, 4 g protein.