Title: Zucchini Soup with Herbs
Categories: Diabetic Soup Vegetable Crockpot
Yield: 4 1 cup serv

		Ingredients;
5	c	Zucchini; chopped
1	lg	Potato; peeled cut into 1" cubes
1	c	Water;
3		Green onions; thinly sliced
1	tb	Margarine; melted reduced calorie
1/2	c	Water
1 1/2	ts	Dried whole tarragon;
1/2	ts	Bouillon gramules; chicken-flavored
1/2	c	Skim milk;

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 O'brion and her Meal-Master (From Jungle.Boy via GEnie)

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