Vegetarian Low Calorie Vegetable Soup

 

2 tablespoons margarine
1/2 cup sliced celery
1/2 cup sliced carrot
2/3 cup chopped onion
1 cup cubed potatoes
1 cup chopped cabbage
1/4 teaspoon salt
pepper to taste
3 1/2 cups water plus liquid from green beans
3 envelopes golden broth mix
1/2 teaspoon dried parsley
celery leaves
pinch of thyme
1/2 cup French-cut green beans
1/2 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.

- Recipe courtesy Al Jacobson, Hagerstown, Md.