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Soup-er Creamy Veggie Soup Email Friend

A tasty soup, chock full of veggies, that everyone will love.

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Servings: 6

Ingredients

2-1/2 cups reduced fat milk
2 teaspoons butter
1 small onion, chopped
1 can (14-1/2 ounces) fat free chicken broth
1 large potato, peeled and cut into 1/2-inch cubes (1-1/2 cups)
1-1/2 cups thinly sliced carrots
2 cups small broccoli florets or cut fresh green beans
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup all-purpose flour

Preparation

Melt butter in a large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add broth, potato and carrots; bring to a boil over high heat. Reduce heat; simmer uncovered 5 minutes.

Add broccoli, salt and pepper; cook 5 minutes.

Place flour in a medium bowl. Gradually stir in milk, mixing well.

Add milk mixture to soup; bring to a simmer. Simmer uncovered 5 minutes or until vegetables are tender and soup has thickened.

On the run? Use pre-cut or thawed frozen vegetables to make this tasty soup in a snap.

Nutritional Facts Per Serving

Calories: 130
Total Fat: 3mg
Saturated Fat: 2mg
Cholesterol: 11mg
Sodium: 847mg
Carbohydrates: 19mg
Protein: 5mg
Calcium: 15% Daily Value
Vitamin A: 190% Daily Value
Vitamin D: 10% Daily Value
Iron: 8% Daily Value

Substitution Idea

For chicken vegetable soup, stir in 2 cups diced cooked chicken breast in with the milk-flour mixture.

Now I know my ABC's For an educational dinner, add 1 cup of cooked alphabet pasta to the soup.