Creamy Vegetable Soup
Low Calorie Recipe
On the run? Make souper creamy vegetable soup using pre-cut or thawed frozen vegetables to make this soup in a snap.
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 thinly sliced carrots
2 cups small broccoli florets or cut fresh green beans
1-1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 cup all purpose flour
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.
For chicken vegetable soup, stir in 2 cups diced cooked chicken breast in with the milk-flour mixture.
Time Saving Tip
Time crunch? Use pre-cut or thawed frozen vegetables to make this tasty soup in a snap.
Recipe makes 6 servings
Serving size: 1 generous cup
Calories: 130; Fat: 3g; Saturated Fat: 2g; Protein: 7g; Carbohydrate: 19g; Cholesterol: 11mg; Sodium: 847mg