Vegetable Soup

Serves:	8
Serving Size:	215 calories, 3g fat , 32g carbs, 15g protein, 5mg chol, High fiber.

This recipe is OK for those on the LMD (Low Microbial Diet), Vegetables must be well-cooked, & NO PEPPER after cooking is complete.

Add any combination of vegetables to suit your taste.

1 large onion, chopped	1 cup green beans
1 tablespoon butter or margarine	4-6 cups chicken or beef broth
1 sweet potato, peeled and diced	2 cups broccoli florets, chopped
2 white potatoes, peeled and diced	1 cup green peas
2 large carrots, peeled and diced	¼ teaspoon paprika
2 large zucchini, sliced	salt and pepper to taste

1.	In a frying pan, cook onions in butter until translucent.
2.	In a large soup pot, combine onions with sweet potatoes, white potatoes, carrots, zucchini, and beans.
3.	Add broth.
4.	Bring to a boil.
5.	Reduce heat and simmer for about 30 minutes.
6.	Add broccoli, peas, and paprika 10 minutes before serving.
7.	Season to taste.
	The soup can be pureed in a blender or food processor if desired.

Recipe from: The Cancer Survival Cookbook by Donna Weihofen, RD, MS & Christina Marino, MD, MPH