1 c. chicken broth
2 tbsp. instant minced onion
2 c. sliced carrots
1 tsp. parsley
1 (8 oz.) can pineapple tidbits
1/4 c. chopped green pepper
2 tsp. cornstarch

Cook carrots in chicken broth 10 minutes. Add onion and parsley. Drain pineapple and reserve liquid. Stir in pineapple and green pepper. Cook 1 minute.

Combine cornstarch with reserved juice. Stir into simmering vegetables. Cook until thick. 6 servings. 53 calories each.