|Water||1⁄4 Cup (4 tbs) (Nonfat Chicken Broth, Vegetable Broth, Or Wine)|
|Onions||4 , chopped|
|Garlic||4 Clove (20 gm), minced|
|Leeks||4 , cut into 0.75-inch pieces|
|Potatoes||4 , cut into 1 inch cubes|
|Carrots||4 , cut into 1 inch cubes|
|Turnip||1⁄2 , cut into 1 inch cubes|
|Sweet potato||1 , cut into 1 inch cubes|
|Water||5 Cup (80 tbs) (Non Fat Chicken Broth)|
|Dried oregano leaves||2 Teaspoon|
|Dried thyme leaves||2 Teaspoon|
|Broccoli florets||1 Cup (16 tbs)|
|Green beans||1 Cup (16 tbs), cut into 1 inch pieces|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Non fat parmesan cheese||1⁄4 Cup (4 tbs)|
Heat water, broth, or wine in a large, heavy soup pot over medium heat.
Add onions and garlic.
Cook and stir until tender.
Add more liquid during this process if necessary.
Add leeks, potatoes, carrots, turnip, sweet potato, 5 cups water or broth, oregano, and thyme.
Cover and simmer for 30 minutes or until vegetables are tender.
Add broccoli, green beans, and pepper.
Cook for 10 minutes, or until broccoli and green beans are tender, adding more water if needed.