- batches, puree in a blender and return to pan; heat through. If
- desired, serve with cheese. Yield: 8 servings (2 quarts).
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutritional Facts: 1 cup (calulated without cheese) equals 138 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 497 mg sodium, 27 g carbohydrate, 7 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.