Mixed Vegetable Soup

Name: Mixed Vegetable Soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings (2 quarts).
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 all-purpose flour

TOTAL TIME: Prep: 25 min. Cook: 20 min. YIELD: 8 servings (2 quarts).

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

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 all-purpose flour

Directions

1. 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.
2. Combine flour and reserved broth until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts

1 cup: 116 calories, 7g fat (0 saturated fat), 2mg cholesterol, 170mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

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