Potato, Vegetable, And Bean Soup

Instructions

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   Ingredients

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   1 c. Navy beans

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   1/2 Spanish onion

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   2 1/2 Quarts spring water

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   1 1/2 c. Sliced carrots

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   3 Medium potatoes (1/2" cubes)

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   2 c. Zucchini squash (thick slices)

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   2 c. Fresh string beans

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   A most wonderful soup for reducing! A large bowl of this soup has less

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    calories than one slice of bread, yet it is loaded with nutrients.

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    1. Cook the first four ingredients until the beans are tender.

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    2. Blend beans and juice into a thick stock.

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    3. Add all remaining ingredients and simmer until vegetables are barely

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    tender.

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    Makes 20 large servings.