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.

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