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Soup-er Creamy Veggie Soup
Low Calorie Recipe

Ingredients:
2-1/2 cups reduced fat milk
2 teaspoons butter
1 small onion, chopped
1 can (14-1/2 ounces) fat free chicken broth
1 large potato, peeled and cut into 1/2-inch cubes (1-1/2 cups)
1-1/2 cups thinly sliced carrots
2 cups small broccoli florets or cut fresh green beans
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup all-purpose flour

Directions:
Melt butter in a large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add broth, potato and carrots; bring to a boil over high heat. Reduce heat; simmer uncovered 5 minutes. Add broccoli, salt and pepper; cook 5 minutes. Place flour in a medium bowl. Gradually stir in milk, mixing well. Add milk mixture to soup; bring to a simmer. Simmer uncovered 5 minutes or until vegetables are tender and soup has thickened.

Variation: For chicken vegetable soup, stir in 2 cups diced cooked chicken breast in with the milk-flour mixture.

Recipe makes 6 servings.

Time-saving tip: On the run? Use pre-cut or thawed frozen vegetables to make this tasty soup in a snap.

Nutritional information per serving:
Calories: 130
Fat: 3g
Saturated fat: 2g
Protein: 7g
Carbohydrate: 19g
Cholesterol: 11mg
Sodium: 847mg

See also:
Grilled Steak and Vegetable Salad
Vegetable Purees
Vegetable Kabobs
White Rice With Vegetables
Vegetable Stew