4 c Water

1 tb Lemon juice

4 ts Vegetable instant bouillon

1 ts Dried fennel seed, crushed

1/2 ts Dried thyme leaves

1 Bay leaf

1 md Onion, finely chopped

1 Stalk celery, chopped

(1/2cup) 2 Garlic cloves, minced

4 md (2 lb) baking potatoes,

Peeled, sliced 3 lg Carrots, thinly sliced

(2cup) 2 (15 5 oz) cans garbanzo

Beans, drained, rinsed 1 c Packed fresh parsley

Including tender stems, Chopped (about 1/2cup) 1/8 To 1/4 tsp coarsely ground

Black pepper In Dutch oven, combine all ingredients except parsley and pepper; mix well. Bring to a boil. Reduce heat to medium-low; cover and simmer 15 to 20 minutes or until vegetables are very tender. Remove bay leaf. With potato masher, mash vegetables into broth to make a thick chunky mixture. (Garbanzo beans will not mash as thoroughly as other vegetables; leave as is for extra texture.) Stir in parsley and pepper. Serve immediately. Makes 6 (1 1/2 cup) servings.

TIP: To speed preparation, use food processor with metal blade to chop onion, celery, and garlic. Replace metal blade with thin slicing disk; slice potatoes and carrots on top of chopped vegetables. Remove all vegetables from bowl. Clean and dry bowl before chopping parsley with metal blade. Per serving: 270 calories, 25% calories from fat, 3 g fat, 0 mg c hol, 820 mg sodium, 50 g carbo, and 11 g protein. Source: From the March/April 1995 issue of Fast and Healthy Magazine. Posted by nanetteb@csn.org to the Fatfree Digest [Volume 15 Issue 22] Feb. 22, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?