Low Fat Vegetable Soup
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 pounds  carrots
1  turnip, chopped
1  parsnip, chopped
2 medium  sized s rutabaga, chopped
1 large  Onion, roughly chopped
2 cups celery, diced
2 cans stewed tomatoes (or fresh)
8 cups beef stock

Preparation

1 Peel and dice vegetables. Add  to a large stock pot. Add beef stock. Bring to a boil and boil and cook until vegetables are tender.

About


Freezes well.