Low-Fat Soup

• 5 carrots
• 1/2 head cabbage
• 2 stalks broccoli
• 1 can Ro-Tel tomatoes
• 8 oz. fresh green beans
• 8 oz. bean sprouts
• 1 can corn
• 1 can peas
• 1 medium onion or bunch green onions
• 1 can beef broth
• 1 tsp. red pepper
• 1 Tbsp. black pepper
• 1 Tbsp. seasoned salt
• 1 bunch parsley
• 3 yellow squash
• 1/2 bunch celery
• 1 bunch bok choy
• 3 potatoes

1. In a large pot, start beef broth. Add vegetables that you like and season as you like. Add water as you go to cover vegetables. Beef may be added to make this a beef stew or chicken stew.
2. Cook until carrots are soft as they require the most time, 30 to 45 minutes. Freezes well in individual containers for later.
3. Makes a lot.

carrots, cabbage, stalks broccoli, rotel tomatoes, fresh green beans, bean sprouts, corn, peas, onion, beef broth, red pepper, black pepper, salt, parsley, yellow squash, celery, choy, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=184113 (may not work)