Spring Vegetable Soup

Prepare Spring Vegetable Soup as directed through Step 1. In Step 2 substitute 2 cups 1-inch potato cubes and 2 cups peeled 1-inch butternut squash cubes for the asparagus. Substitute 1 cup thinly sliced carrots for the zucchini. Omit the tomatoes. Simmer, covered, about 20 minutes or until vegetables are tender. Substitute fresh oregano or thyme for the basil. Nutrition analysis per serving: 123 calories, 2 g protein, 19 g carbohydrate, 5 g total fat (1 g sat. fat), 0 mg cholesterol, 3 g fiber, 5 g total sugar, 139% Vitamin A, 27% Vitamin C, 818 mg sodium, 5% calcium, 4% iron