Mixed Vegetable Soup Recipe

Mixed Vegetable Soup Recipe

Nutrition Facts

  • One serving:
  • One 1-cup serving
  • Calories:
  • 116
  • Fat:
  • 7 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 2 mg
  • Sodium:
  • 170 mg
  • Carbohydrate:
  • 13 g
  • Fiber:
  • 0 g
  • Protein:
  • 3 g
  • Diabetic Exchange:
  • 1 starch, 1 fat.


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Mixed Vegetable Soup

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SERVINGS: 8

CATEGORY: Lower Fat

METHOD: Other stovetop

TIME: 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).

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