Yes, I love soup!  All kinds.  Soup to me is just the perfect meal.  I’m enjoying the cooler weather and like to have leftover soup in the fridge for a quick bowl for lunch.  So many soups taste better the second day too!

1 lb. dried navy beans

1 red onion (chopped)

1 head red or green cabbage (chopped)

1 bunch fresh broccoli (chopped), or (I package frozen chopped broccoli)

4 yellow squash (sliced thick)

5 carrots (sliced)

4 stalks celery (chopped)

5 new potatoes (cut into quarters)

½ cup whole kernel corn

2 14 oz. cans diced tomatoes with green chilies

8 oz. nonfat chicken broth

2 cups water

bay leaves to taste

thyme to taste

salt and pepper to taste

red pepper if spicy is desired

Directions:

Place beans in heavy large pot. Pour in enough water to cover beans by 3 inches. Soak overnight. Drain beans. In soup pot, sauté onion & garlic in olive oil over medium heat.

Add tomatoes, celery & carrots and cook 10 minutes. Add beans & potatoes with chicken stock, water & spices. Bring to boil. Reduce heat; cover and simmer 1 hour.

Add zucchini. Cover and simmer until vegetables are tender (about 20 minutes). Divide into soup bowls.

Top each serving with 10 croutons and 1 tablespoon of grated parmesan cheese, if desired, adding only 59 calories per serving.

Serves 10 (2 cups each)

Nutrients per serving: 314 calories, 2.11g fat, 1.3g sat fat, 0mg cholesterol, 267mg sodium, 61.53g carbs, 18.42g fiber, 16.8g protein, 176.5mg calcium, 1881mg potassium

 Nutrients per serving (w/croutons & parmesan cheese): 373 calories, 2.5g fat, 1.54g sat fat, 1mg cholesterol, 291mg sodium, 61.5g carbs, 17.3g protein, 194.5mg calcium, 2018.5mg potassium