*  Exported from  MasterCook  *

                        Quick & Hearty Veggie Soup

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups & Stews                    Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Ingredients:
   6      cups          water
   5 1/2  cups          fat-free chicken broth -- low sodium
   4      oz            cooked lentils
  20      oz.           potatoes -- raw & peeled
                        cubes -- cut into 1" cubes
   1      cup           tomato sauce -- low sodium
   1      Tbsp          minced garlic
   1      Tbsp          cider vinegar
   1      Tbsp.         fresh  minced basil
   2      cups          broccoli slaw mix
   2      cups          mixed vegetables
   4      oz.           cooked black ey
   2      cups          cooked brown rice
   1      cup           cooked spinach
   8      Tbsp          nonfat plain yogurt

*1 or 1 teaspoon dried basil crushed between palms of your hand.


Method:
Bring water, broth, lentils, potatoes, tomato sauce, garlic, vinegar and 
basil to a boil.  Reduce heat to medium-high.  Cover and cook for 5 
minutes.

Add broccoli, soup vegetables and black-eyed peas.  Cover and cook for 5 
minutes.  Stir in rice.  Cover and cook for 5 minutes.  Remove from
heat.  
Let stand for 5 minutes before serving.  Top each serving with a 
tablespoon of yogurt.


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NOTES : Serves 6 (2 cup serving)
       
       Canadian Diabetic Exchanges:
       Each  2 cup serving:
       1 Protein.; 1 Starch.; 2 Fruit/Vegetable 
       
       I think I found this recipe in either The Toronto Star or The 
       Toronto Sun a couple of years ago, I make this at least twice
       during the winter.