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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 57.4
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 75.0 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.8 g

View full nutritional breakdown of Carrot Broccoli Soup (by H20-LADY) calories by ingredient
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Carrot Broccoli Soup (by H20-LADY)

Submitted by: H20-LADY

View the original recipe for Carrot Broccoli Soup

Introduction

Great winter soup and ever so tasty! Great winter soup and ever so tasty!
Number of Servings: 13

Ingredients



    Pepper, black, 0.13 tsp
    Broccoli, fresh, 4 cup, chopped
    Carrots, raw, 1 cup, chopped
    Onions, raw, 2 cup, chopped
    Celery, raw, 2 cup, diced (
    Parsley, dried, 2 tbsp
    Thyme, ground, 2 tbsp
    Rosemary, dried, 2 tbsp
    Water, tap, 4 cup (8 fl oz) (
    *Peppers, sweet, red, fresh, 1 medium chopped
    Carnation Evaporated Fat Free Milk, 12 oz= 1 can
    Bay Leaf
    salt is optional

Tips

you could add a potato to the soup as it cooks the veggies to thicken it..
or
take some of the milk and add some flour then add to the soup


Directions

In a large stockpot coated with cooking spray, cook the onion, carrots, pepper and celery 5 minutes.
Make sure to season as you go along. Add water
Add broccoli;
Add all the seasoning cook 20 minutes longer.
Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender.
Remove the Bay Leaf
Using an immersion stick, blend the soup.
Add the Evaporated FF skim milk re heat don't boil
Serve

Source: makes13 one cup servings






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