Instructions: ONION AND POTATO are the basis for this soup. Potato thickens; onions add flavor. Add any seasonal fresh vegetables - mushrooms, broccoli, zucchini, carrots, tomatoes. Instead of the kidney beans, add 1/4-cup uncooked noodles, rice, or barley along with the potato.

IN LARGE heavy saucepan, combine onion, potato and chicken stock/broth

(low salt); bring to a boil. Reduce heat and simmer for 10 minutes.

Add celery, green beans, cabbage and/or spinach, carrot, bell pepper, dill and beans; cover and simmer 10 minutes or until vegetables are tender.

Season to taste with salt, cayenne and black pepper. Sprinkle each serving with parmesan.

Makes eight 3/4-cup servings: PER SERVING (including homemade stock: PER SERVING: 151CAL, 2G fat (12% cff).

NOTES : lighter than expected and little bland (surprise!).

UPDATE - let that low carb soup simmer a lot longer than suggested... and it wont be bland. It was very good!

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