Manhattan Clam Soup

2 potatoes, peeled and diced

2 carrots, peeled and shredded

1 small onion, chopped

1 Tbsp dried parsley

3 ½ cups water

1 (15oz) can stewed tomatoes, un-drained and cut up

12 oz canned minced or chopped clams, un-drained

1/8 - ¼ tsp pepper

¼ - ½ tsp salt

In a large saucepan, combine potatoes, carrots, onion, and parsley in boiling water. Simmer for 15-20 minutes or until potatoes are tender. Add tomatoes and clams. Stir well and heat through. Add salt and pepper to taste.

4 servings, each serving has 160 calories, 0g fat, 32g carbohydrate, 9g protein, 5g fiber