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Mixed Vegetable Soup

 Mixed Vegetable Soup
I received this recipe from my sister who worked as a dietitian for years. I always make a batch when my family gathers for the holidays.—Lucille Franck, Independence, Iowa
8 ServingsPrep: 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 King Arthur Unbleached 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).
Nutritional Facts: One 1-cup serving equals 116 calories,

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Mixed Vegetable Soup (continued)

Nutritional Facts: 7 g fat (0 saturated fat), 2 mg cholesterol, 170 mg sodium, 13 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.