MIXED VEGETABLE SOUP

Mixed Vegetable Soup image

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

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 116 calories, Fat 7g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 170mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges