Veggie Soup by Kathleen

The Plan

Prep veggies.

Make soup.

The Ingredients

64 oz Fat Free Chicken Broth

3 oz Celery, rough chopped

5 oz Carrot, rough chopped

5 oz Green Beans

3 oz Red Onion, diced

4 oz Edamame, shelled

10 oz frozen Corn kernels, defrosted

10 oz Green Cabbage, shredded

1 1/2 cups Joan of Arc Spicy Chili Beans

43 oz Tomatoes, Diced, canned

The Method

Combine all ingredients in a (very) large sauce pot. Bring to a boil. Reduce to a simmer. Stirring occasionally, simmer for one hour, or until vegetables are tender.

Yield: 4 quarts

Points: 6 per quart. Yep, I said per Quart!