Lentil & Root Veggie Soup
Source: EatingWell Magazine, Soup Cookbook
To make ahead: Chop celeriac, parsnips, carrot, celery and tomatoes and combine with onions and minced garlic. Refrigerate for up to 1 day.
Equipment: 5- to 6-quart slow cooker
Serving Size: 1 3/4 cups
187 calories; protein 13g 26% DV; carbohydrates 28g 9% DV; exchange other carbs 2; dietary fiber 5.7g 23% DV; sugars 5.9g; fat 3.2g 5% DV; saturated fat 1.4g 7% DV; cholesterol 3.6mg 1% DV; vitamin a iu 2868.7IU 57% DV; vitamin c 15.1mg 25% DV; folate 38.5mcg 10% DV; calcium 132.9mg 13% DV; iron 2.6mg 15% DV; magnesium 32.9mg 12% DV; potassium 644.6mg 18% DV; sodium 527.9mg 21% DV.
3 vegetable, 1/2 lean protein, 1/2 medium-fat protein, 1/2 starch