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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 124.4
  • Total Fat: 1.9 g
  • Cholesterol: 4.9 mg
  • Sodium: 167.7 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 6.0 g

View full nutritional breakdown of Light Vegetable Summer Soup calories by ingredient
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Light Vegetable Summer Soup

Submitted by: NEENEJR

Introduction

I made this when I needed a snack but didn't know what I wanted. Turned out I made a yummy soup that I'll eat all week. I made this when I needed a snack but didn't know what I wanted. Turned out I made a yummy soup that I'll eat all week.
Number of Servings: 10

Ingredients

    Flour , garlic, minced onion, and small amount of chicken broth to form a rue.
    Zucchini, 2 cup, sliced
    Mixed Vegetables, frozen, 1 package (10 oz) [defrosted in microwave]
    Peppers, sweet, red, fresh, 1 cup, chopped [frozen bag thawed in microwave]
    New Potatos, raw, 3 small chunked
    Lactaid 2% Milk, 1 cup (remove)
    Chicken stock, low salt carton, 4 cup [32 oz container]

Directions

in sauce pan create a rue with flour, chicken broth, garlic and minced onion over low heat.
Add rest of the low salt /low fat chicken broth
Microwave:
Pepper strips
Mixed vegetables
Add 1 c. lowfat milk to the chicken broth
Stir in vegetables
Season with garlic pepper
Simmer for 1 1/2 hours
Serve chilled.


Number of Servings: 10

Recipe submitted by SparkPeople user NEENEJR.






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