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Mixed Vegetable Soup Recipe

Photo by: Taste of Home

I received this recipe from my sister who worked as a dietitian for years. I always make a batch when my family gathers for the holidays.—Lucille Franck, Independence, Iowa

This recipe is:

Healthy

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8 Servings
Prep: 25 min. Cook: 20 min.

Ingredients

2 small carrots, grated
2 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1/4 cup butter, cubed
2 cans (14-1/2 ounces each) reduced-sodium chicken or vegetable broth
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 tablespoon sugar
1/4 teaspoon pepper
1/4 cup all-purpose flour

Directions

In a large saucepan, saute the carrots, celery, onion and green pepper in butter until tender. Set aside 1/2 cup broth. Add the tomatoes, sugar, pepper and remaining broth to pan; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Combine flour and reserved broth until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2 quarts).

Nutrition Facts: One 1-cup serving equals 116 calories, 7 g fat (0 saturated fat), 2 mg cholesterol, 170 mg sodium, 13 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Mixed Vegetable Soup published in Country Woman January/February 1998, p36