Slender Soup(46 Calories Per Cup) - cooking recipe

Ingredients

3 c. tomato juice (Campbell's low sodium)
3 c. water
2 c. carrots, cut up
2 c. celery, cut up
1 c. potatoes, cut up
1/2 onion, cut fine
1 can string beans
2 Tbsp. reduced calorie margarine
2 c. chopped onions (yellow)
4 medium sized zucchini, chopped
4 c. defatted chicken broth
1 bunch fresh spinach (3/4 lb.), stems removed
12 large fresh basil leaves or 1 1/2 tsp. dried basil
salt and pepper to taste
1 Tbsp. fresh lemon juice

Preparation

Melt margarine in a soup pot.
Add onions; cook, covered, for 20 minutes.
Add zucchini; cook, covered, 5 minutes.
Add broth and bring to a boil.
Reduce heat.
Cook, covered, for 20 minutes. Remove from heat.
Stir in spinach and basil.
Let rest for five minutes.
Cool.
Puree in a blender.
Return to soup pot.
Season with salt and pepper.
Simmer until heated through.
Before serving, stir in fresh lemon juice.