Light Vegetable Summer Soup
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
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
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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.
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.