Vegetarian Low Calorie Vegetable Soup

Recipe courtesy of Al Jacobson, Hagerstown, MD

  • 2.0 tablespoons margarine
  • 0.5 cup celery, sliced
  • 0.5 cup carrot, sliced
  • 0.67 cup onion, chopped
  • 1.0 cup potatoes, cubed
  • 1.0 cup cabbage, chopped
  • 0.25 teaspoon salt
  • black pepper, to taste
  • 3.5 cups water, plus liquid from green beans
  • 3.0 envelopes golden broth mix
  • 0.5 teaspoon parsley, dried
  • celery leaves, to taste
  • pinch thyme
  • 0.5 cup green bean, French-cut
  • 0.5 cup vegetable soup

Melt margarine in soup pot and add next five vegetables. Saute slowly until well-coated but not brown. Add next seven ingredients to pot and stir well. Cover pot and simmer gently until vegetables are tender. Add green beans and vegetable juice. Turn off heat, cover pot and let stand about 30 minutes for flavors to blend. Serve hot (add a little water if more broth is desired). Makes about 2 quarts.