Zucchini Soup With Herbs Recipe
Yield: 4 1 cup servRecipe by luhu.jp
Ingredients:
Ingredients,
5 cup: Zucchini, chopped
1 large: Potato, peeled cut into 1" cubes
1 cup: Water,
3: Green onions, thinly sliced
1 tbsp: Margarine, melted reduced calorie
1/2 cup: Water,
1 1/2 tsp: Dried whole tarragon,
1/2 tsp: Bouillon gramules, chicken-flavored
1/2 cup: Skim milk,
Directions:
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 Obrion and her Meal-Master
(From Jungle.Boy via GEnie)
Source from luhu.jp
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 Obrion and her Meal-Master
(From Jungle.Boy via GEnie)
Source from luhu.jp