Chunky Pepper Potato Soup
TOTAL TIME: Prep: 20 min. Cook: 35 min.
YIELD: 8 servings.
This is our favorite vegetable soup recipe. I got it from a friend and made some changes to make it lighter. It is quick, colorful and satisfying—and you would never know it's low-fat! —Denise Mayer, Modesto, California
Ingredients
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1/2 cup chopped onion
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4 medium potatoes, cubed
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1 medium green pepper, chopped
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1 medium sweet red pepper, chopped
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1 medium sweet yellow pepper, chopped
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2 cups reduced-sodium chicken broth or vegetable broth
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3 cups 1% milk, divided
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1/4 cup cornstarch
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1 teaspoon salt
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1/4 teaspoon pepper
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1/8 teaspoon cayenne pepper
Directions
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1.
In a large saucepan coated with cooking spray, cook onion until tender. Stir in the potatoes, peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
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2.
Stir in 2-1/2 cups milk. Combine cornstarch and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the salt, pepper and cayenne.
Nutrition Facts
1 cup: 158 calories, 1g fat (1g saturated fat), 4mg cholesterol, 504mg sodium, 31g carbohydrate (8g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 vegetable.
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