Vegetable Soup(Low Calorie) - cooking recipe

Ingredients

2 c. peeled, diced potatoes
1 c. diced carrots
1 c. diced celery
1 c. chopped onion
3 c. shredded cabbage
1 (6 oz.) can no-salt added tomato paste
1 tsp. thyme
1/4 tsp. freshly ground black pepper
6 c. homemade or low-sodium beef broth
1/3 c. finely chopped fresh parsley

Preparation

Combine all ingredients except parsley in a large stockpot. Bring to boil, reduce heat and simmer 20 minutes, or until vegetables are tender.
Remove 3 cups of vegetables and broth and puree in blender or the work bowl of a food processor fitted with a metal blade.
Return puree to pot, add parsley and reheat. Serve hot.
Serves 9; 1 cup per serving.