Garden Vegetable Soup(Lo-Cal) - cooking recipe

Ingredients

2 medium celery ribs with leaves, diced (1 1/3 c.)
1 large onion, chopped (1 c.)
1 large carrot, diced (2/3 c.)
1 small zucchini, diced (1/2 c.)
1 medium red potato, diced (4 oz.)
1 garlic clove, minced
2 1/2 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. chopped fresh dill or 2 tsp. dried dill weed
1 Tbsp. minced parsley

Preparation

Combine all ingredients; bring to boil.
Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, 20 to 25 minutes.
Serve hot.
Serves 4.
Low calorie, only 64 per serving.