Title: Fresh Vegetable Soup
Categories: Soup Diabetic Vegetable
Yield: 4 Servings

4	c	Vegetable or chicken stock
2		Turnips; diced
2		Celery stalks; sliced
1	md	Onion; chopped
2		Parsley sprigs
2		Carrots; sliced
1		Bay leaf
1/2	ts	Oregano
		Pepper to taste

Place all ingredients in a large saucepan. Bring to a boil. Cover and resuce heat and simmer 20 minutes until vegetables are tender. Skim off any foam that accumulates. Remove bay leaf before serving.

Per serving: 44 cal, 8g carb, 1g pro, 53 mg Na Exchanges: 1 1/2 veg %fat = 0

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