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Mixed Vegetable Soup

Total Time

Prep: 25 min. Cook: 20 min.

Makes

8 servings (2 quarts)

I received this recipe from my sister who worked as a dietitian for years. I always make a batch when my family gathers for the holidays.—Lucille Franck, Independence, Iowa

Ingredients

  • 2 small carrots, grated
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1/2 cup chopped green pepper
  • 1/4 cup butter, cubed
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken or vegetable broth
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour

Directions

  1. In a large saucepan, saute the carrots, celery, onion and green pepper in butter until tender. Set aside 1/2 cup broth. Add the tomatoes, sugar, pepper and remaining broth to pan; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  2. Combine flour and reserved broth until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts

1 cup: 116 calories, 7g fat (0 saturated fat), 2mg cholesterol, 170mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

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