- In a Dutch oven, saute the carrots, onions, celery and green pepper
- in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in
- the remaining ingredients. Bring to a boil.
- Reduce heat; cover and simmer for 1 to 1-1/2 hours or until
- vegetables are tender. Discard bay leaf. Yield: 14-16 servings (4
Nutritional Facts: 1 serving (1 cup) equals 105 calories, 2 g fat (trace saturated fat), trace cholesterol, 488 mg sodium, 20 g carbohydrate, 5 g fiber, 4 g protein.