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Low-Sodium Vegetable Soup

Nutrition Information
Calories: 192
Total Fat: 3.1g
Saturated Fat: 0.7g
Trans Fat: 0g
Cholesterol: 23mg
Sodium: 388mg
Carbohydrates: 29.5g
Dietary Fiber: 6.1g
Sugars: 2.1g
Protein: 14.2g
Vitamin A: 6010.4iu (120%)
Vitamin C: 18.4mg (30%)
Calcium: 48mg (4%)
Iron: 2.1mg (11%)

Yield: 4

1 can (10 ounces) vegetable soup (non-condensed)
1 potato, washed and diced, leave skin on
3 cups mixed frozen vegetables
1 cup water
1 cup cooked chicken

Directions:
Place all ingredients in a large pan and bring to a boil over high heat. Lower heat to simmer and cook until potato is tender, about 10 minutes. Serve hot with a large tossed salad and a slice of whole-grain toast.

Total Preparation & Cooking Time: 35 min. (5 Prep, 30 Cook)

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