Recipe - Vegetable-Beef Soup

One half cup Onion; chopped
One half cup Celery; chopped
One half cup Fresh mushrooms; cut or sliced up
1 cl Garlic; minced
1 tablespoon Cooking oil;
One half cup Carrots; cut or sliced up
One half cup Zucchini; cut or sliced up
One half cup Chicken/beef/ vegetable
broth
One fourth cup Red/green pepper strips;
(optional)
One fourth cup Bulgur wheat;
One half teaspoon Dried tarragon; crushed
One fourth teaspoon Salt;

In a 2quart saucepan cook chopped onion, chopped celery, cut or sliced up
mushrooms, and garlic in hot oil about 5 minutes or till vegetables
are tender but not brown.
Stir in cut or sliced up carrots, cut or sliced up zucchini, chicken, beef or vegetables
broth, red or green pepper strips, bulgur, dried tarragon, and salt.
Bring to boiling; reduce heat. Cover and simmer for 8 to 10 minutes
or till vegetables are tender. Makes 4 servings.
Food Exchanges per serving: 1 vegetables exchanges
Sub Bulgur for Quinoa

Soruce: Better Homes and Gardens, Eating Light by WHOM
Brought to you and yours via Nancy O'Brion and her MealMaster

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip