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There's a harvest of fresh flavor in Alyson Sprague's pleasant celery soup. "I concocted the recipe at the end of the growing season with leftover vegetables from out garden," she explains from Sewickley, Pennsylvania.
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: One serving (1-1/2 cups) equals 175 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 651 mg sodium, 28 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat, 1/2 fat-free milk.
Originally published as Celery Zucchini Soup in Light & Tasty December/January 2004, p10
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Reviewed on Jan. 04, 2012 by LegalSec
I used a regular small sweet onion, only used 3 red potatoes and it was a little thin so I did another batch of 2 tbsp. cornstarch and water to thicken up more. Was a little bland to our taste so I added some black pepper and red pepper flakes and also added a half jar of real bacon bits. It really added some extra flavor, turned out very good.
Reviewed on Jul. 29, 2011 by Yrdua
I tried this recipe as a way to use up some extra zucchini......both me and my husband like it alot.
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