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Mixed Vegetable Soup Recipe

Photo by: Taste of Home

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"My sister who worked as a dietitian for years, gave me this recipe," shares Lucille Franck of Independence, Iowa. "I sometimes double or triple this hearty soup when my family gathers for the holidays."

This recipe is:

Healthy

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2 Servings
Prep/Total Time: 30 min.

Ingredients

1/2 small carrot, grated
1/2 celery rib, chopped
2 tablespoons chopped green pepper
1 tablespoon chopped onion
1 tablespoon butter
1 cup reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 teaspoon sugar
Dash pepper
1-1/2 teaspoons cornstarch

Directions

In a small saucepan, saute the carrot, celery, green pepper and onion in butter until tender. Set aside 2 tablespoons broth. Add the tomatoes, sugar, pepper and remaining broth to vegetable mixture; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Combine cornstarch and reserved broth until smooth; gradually add to the soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Yield: 2 servings.

Nutritional Analysis: One serving: 1 cup equals 124 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 642 mg sodium, 16 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

Mixed Vegetable Soup published in Cooking for 2 Winter 2005, p18

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