Light Vegetable Summer Soup

Name: Light Vegetable Summer Soup Recipe
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 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]

Minutes to Prepare: 20
Minutes to Cook: 90

Number of Servings: 10

Ingredients

Flour , garlic, minced onion, and small amount of chicken broth to form a rue.Zucchini, 2 cup, slicedMixed 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 chunkedLactaid 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.

Servings Per Recipe: 10

Nutritional Info 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

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