Recipes

In a 12 quart stock pot, heat oil until hot. Add celery, spanish onions, carrots (all cut in medium dice). Cover and steam over medium heat until tender (approximately 20 minutes or so). If the vegetables seem too dry, add some hot water to the pot to keep them from scorching. Dice and add zucchini. Season vegetables with salt and pepper (not too much salt, the soup base has sodium) Add tomato paste and stir into vegetables. Cook 1-2 minutes. Add diced tomatoes and frozen (or fresh) grean beans. Fill the pot with water and add soup base. Cover and cook for another half hour. Season to taste. You may have to add more soup base/bouillon or seasonings once the soup is finished so it is to your taste.

I like to add Penzey's salt-free Mural of Spices to the pot. It gives the soup a nice flavor.

We serve the soup with just freshly grated cheese, and count the points for that. It's also good served with 1/2 cup of rice or small pasta but be sure to count those points also.