Zucchini Soup With Herbs (2 Pts) from the Recipes EU Collection

 


Zucchini Soup With Herbs (2 Pts) Recipe

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Zucchini Soup With Herbs (2 Pts)
5 cup zucchini, chopped
1 large potato, peeled and cut into -1" cubes
1 cup water
3 green onions, thinly sliced
1 tbsp reduced-calorie margarine, melted
1/2 cup water
1 1/2 tsp dried whole tarragon
1/2 tsp chicken bouillon granules
1/2 cup 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)

MC Formatted by Mary [mnmpoms@ponyexpress.net]





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Per Serving (excluding unknown items): 73 Calories; 2g Fat (19.7% calories
from fat); 4g Protein; 12g Carbohydrate; 3g Dietary Fiber; 1mg
Cholesterol; 108mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00
 


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