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Creamy Spring Soup Recipe
Creamy Spring Soup Recipe photo by Taste of Home

Creamy Spring Soup Recipe

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“At the end of a tiring cold day, I wanted something quick and warm,” recalls Dora Handy of Alliance, Ohio. “I whipped up this filling soup in a flash.”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

Ingredients

  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 4 fresh asparagus spears, trimmed and cut into 2-inch pieces
  • 4 baby carrots, julienned
  • 1/2 celery rib, chopped
  • 1 green onion, chopped
  • Dash garlic powder
  • Dash pepper
  • 3/4 cup cooked elbow macaroni
  • 1 can (5-1/2 ounces) evaporated milk
  • 3/4 cup fresh baby spinach

Nutritional Facts

1-1/3 cups equals 207 calories, 6 g fat (4 g saturated fat), 28 mg cholesterol, 677 mg sodium, 26 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 whole milk.

Directions

  1. In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. Stir in the macaroni, milk and spinach; heat through. Yield: 2 servings.
Originally published as Creamy Spring Soup in Cooking for 2 Spring 2006, p46

Nutritional Facts

1-1/3 cups equals 207 calories, 6 g fat (4 g saturated fat), 28 mg cholesterol, 677 mg sodium, 26 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 whole milk.

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