Title: Potato-Vegetable Soup
Categories: Soup Lowfat
Yield: 4 Cups

2	c	Stock
1	md	Potato, cut in eighths
1/2	c	Onion, sliced
1	c	Carrots, sliced
1/2	c	Celery, sliced
1/2	ts	Fresh ground black pepper
1	tb	Dried parsley

Place all ingredients in a 4 quart saucepan. Bring to a boil, reduce heat, and cook over low heat for 1 hour.

Per cup: 91 calories, 0 cholesterol, 3 g dietary fiber, 0.5 g fat, 387 m sodium.

From "The T Factor Diet" book

From: Barbara O'keefe Date: 30 Oct 96 Low-Fat Echo Ä

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