2 c. stock
1 med. potato, cut into 1/8's
1/2 c. onion, sliced
1 c. carrots, sliced
1/2 c. celery, sliced & diced
1/2 tsp. pepper
1 tbsp. dried parsley

Place all ingredients in a 4 quart saucepan. Bring to boil, reduce heat and cook over low heat for 1 hour. Makes 4 cups.

Calories - 91. Cholesterol - 0. Fiber - 3 g. Fat - 0.5 g. Sodium - 387 mg.