Mixed Vegetable Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1/4 cup all-purpose flour
- 1/4 teaspoon pepper
- 1 small onion chopped
- 1 tablespoon sugar
- 1/4 cup butter cubed
- 2 celery ribs chopped
- 1/2 cup chopped green pepper
- 2 small carrots grated
- 2 cans (14-1/2 ounces each) reduced-sodium chicken or veg
- 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes undrained
- Carbohydrate 4.9366928702807 g
- Cholesterol 15.2515625 mg
- Fat 5.83921979572136 g
- Fiber 0.665679642776161 g
- Protein 0.750309778136487 g
- Saturated Fat 3.6656113197192 g
- Serving Size 1 1 serving (45g)
- Sodium 535.339758159381 mg
- Sugar 4.27101322750454 g
- Trans Fat 0.424783295689005 g
- Calories 74 calories
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). Originally published as Mixed Vegetable Soup in Country Woman January/February 1998, p36 Nutritional Facts One 1-cup serving equals 116 calories, 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. Print Add to Recipe Box Email a Friend
