Versatile Vegetable Soup

Name: Versatile Vegetable Soup
Ingredients: 2 leeks, thinly sliced (white parts only); 1 1/2 teaspoons bottled minced garlic (3 cloves); 1 teaspoon olive oil; 8 cups water; 1 14 1/2 ounce can stewed tomatoes, undrained; 4 stalks celery, sliced; 3 medium carrots, thinly sliced; 1 medium red apple, cored, and coarsely chopped; 1 medium sweet potato, peeled and cut into 1/2-inch cubes; 4 teaspoons instant vegetable bouillon granules or vegetable bouillon cubes (to make 4 cups broth); 2 cups shredded cabbage; 1 cup cut fresh green beans; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1/2 cup snipped fresh parsley; 2 tablespoons lemon juice

Versatile Vegetable Soup was pinched from <a href="http://www.diabeticlivingonline.com/recipe/soups/versatile-vegetable-soup/" target="_blank">www.diabeticlivingonline.com.</a>

INGREDIENTS

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2 leeks, thinly sliced (white parts only)

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1 1/2 teaspoons bottled minced garlic (3 cloves)

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1 teaspoon olive oil

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8 cups water

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1 14 1/2 ounce can stewed tomatoes, undrained

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4 stalks celery, sliced

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3 medium carrots, thinly sliced

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1 medium red apple, cored, and coarsely chopped

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1 medium sweet potato, peeled and cut into 1/2-inch cubes

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4 teaspoons instant vegetable bouillon granules or vegetable bouillon cubes (to make 4 cups broth)

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2 cups shredded cabbage

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1 cup cut fresh green beans

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1/4 teaspoon salt

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1/4 teaspoon ground black pepper

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1/2 cup snipped fresh parsley

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2 tablespoons lemon juice

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