Ingredients

• 12  small red potatoes, cut into quarters
• 1  large green or red bell pepper, cut into 1/4-inch rings
• 2  cups broccoli florets
• 1  can (10-3/4-oz.) cream of broccoli soup (98 percent fat-free), Campbell's
• 1/2  cup low-fat mayonnaise
• 4  green onions, finely chopped
• 1  tablespoon fresh lemon juice, or ReaLemon
• 1/4  teaspoon dried thyme leaves, crushed, McCormick

Directions

1. In a saucepan, combine potatoes with water to cover. Bring to boil. Cover, reduce heat, and simmer 10 minutes. Add pepper and broccoli. Cook 5 minutes more or until vegetables are tender.

2. In second saucepan, combine soup, mayonnaise, onions, lemon juice. Makes 8 servings.