Eight Vegetable Soup With Millet

• 1 c. water
• 1/4 c. hulled millet
• 1 Tbsp. margarine
• 3 c. coarsely chopped onions
• 2 1/4 c. coarsely chopped zucchini
• 2 c. coarsely chopped carrots
• 2 c. coarsely chopped, unpeeled red potatoes
• 1 1/2 c. coarsely chopped celery and leaves
• 2 c. coarsely chopped green beans
• 1 c. (1%) low-fat milk
• 1 bay leaf
• 5 (10 1/2 oz.) cans low-sodium chicken broth
• 2 c. coarsely chopped unpeeled tomatoes
• 1 tsp. salt
• 1/4 to 1/2 tsp. pepper
• 1/2 tsp. dried whole basil
• 1/2 tsp. dried whole thyme
• 1 c. finely shredded fresh spinach

1. Bring water to a boil in a medium saucepan.
2. Add hulled millet.
3. Cover, reduce heat and simmer 25 minutes or until millet is tender and liquid is absorbed.
4. Remove saucepan from heat and fluff millet with a fork and set aside.

water, millet, margarine, onions, zucchini, carrots, potatoes, celery, green beans, milk, bay leaf, chicken broth, tomatoes, salt, pepper, basil, thyme, fresh spinach

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1069048 (may not work)