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Nutrition Facts
| Serving Size | 1-1/2 cups |
| Amount Per Serving | |
| Calories | 189 |
% Daily Value | |
| Total Fat 5.0g | 24% |
| Saturated Fat 0.0g | 0% |
| Trans Fat | 0.0% |
| Cholesterol 19mg | |
| Sodium 269mg | |
| Total Carbohydrate 25.0g | 53% |
| Dietary Fiber 6.5g | 14% |
| Sugars 8.8g | 19% |
| Protein 12.0g | 25% |
| Vitamin A | 6187.6% |
| Vitamin C | 10.3% |
| Calcium | 113% |
| Iron | 1.4% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
|---|---|---|---|---|
10 min. |
45 min. |
55 min. |
4 |
189 |
Quick Choose-a-Vegetable Soup
This speedy soup lends itself well to variation. Serve with a simple salad or crusty piece of bread.
Ingredients:
1 Tbsp oil
1 medium onion, chopped
3 cups vegetable or chicken broth
20 oz chopped frozen vegetables (California blend or a blend of broccoli, spinach, carrots and cauliflower)
1 small potato, peeled and chopped
1 cup skim milk
1/2 tsp dried herbs (tarragon, thyme, basil, savory, mace or nutmeg)
Black pepper to taste
1 medium onion, chopped
3 cups vegetable or chicken broth
20 oz chopped frozen vegetables (California blend or a blend of broccoli, spinach, carrots and cauliflower)
1 small potato, peeled and chopped
1 cup skim milk
1/2 tsp dried herbs (tarragon, thyme, basil, savory, mace or nutmeg)
Black pepper to taste
Instructions:
Heat the oil in a Dutch oven or large saucepan over moderate heat and saute the onion for 2 minutes. Add the broth, frozen vegetables and chopped potato. Bring to a boil, reduce heat and simmer until the vegetables are very tender. Puree all or part of the mixture in a blender (to get a smooth or chunky consistency), and stir in the skim milk, herbs and pepper. Serve hot.