Vegetable Soup

 
Makes 12 servings 

Ingredients:

1 large onion
1 cup Baby Carrots (5 oz)
1 parsnip (5 oz)
2 stalks celery
1 cup raw mushrooms
1/2  cabbage head (large)
1 can green beans (14 oz)
1 can diced ready-cut tomatoes (14 oz )
4 cups beef broth
4 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 teaspoon Italian Seasoning
1 teaspoon Basil
1 package Splenda

Directions:

Peel parsnip, and cut all vegetables into small chunks,
of the same approximate size.
Pour beef broth, canned tomatoes and water into stock pot.
Add remaining vegetables.
Add seasonings.
Bring to a boil, then turn down neat to a gentle simmer,
and cook for approximately 2 hours.. (in about 30 minutes veggies will be tender). 

Makes12 Servings.
1 cup is 1 serving =
Calories: 45
Net Carbs  7 grams
Protein 2.7 grams