Thick and Hearty Cream of Vegetable Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
14 1/2 |
ounces |
canned potatoes -- drained and diced |
|
8 1/4 |
ounces |
mixed vegetables -- drained |
|
8 1/4 |
ounces |
no salt added corn |
|
4 |
ounces |
mushroom caps -- sliced |
|
14 1/2 |
ounces |
no salt added diced tomatoes |
|
8 1/4 |
ounces |
beets -- drained and diced |
|
8 1/2 |
ounces |
peas and carrots -- canned -- drained and diced |
|
12 |
ounces |
fat-free evaporated milk |
|
3 |
cups |
low sodium vegetable broth |
|
1 |
small |
onion -- diced |
|
1 |
clove |
garlic -- minced |
|
1 |
teaspoon |
Italian seasoning |
|
2 |
teaspoons |
dijon mustard |
|
1/4 |
teaspoon |
lemon pepper |
| Add everything except milk and heat to boiling. Reduce heat and simmer 15 minutes. Add milk and warm through. Makes 10 servings. |
| Per Serving: 124 Calories; 1g Fat (3.7% calories from fat); 9g Protein; 23g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 441mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. |