Food and Nutrition


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Cream of Vegetable Soup

This healthy recipe comes from NDSU Extension Service.


•    3 cans chicken broth (low-fat)
•    1 15-oz. can diced tomatoes (with green peppers, onions and celery)
•    2 16-oz. packages California blend frozen vegetables
•    10 oz. “light” or “reduced-fat” processed cheese (such as Velveeta)


Simmer broth, tomatoes and vegetables in a pot for 40 to 45 minutes. Remove from heat and add cheese. Stir until cheese melts. Serve.

Makes 10 servings.

Per Serving: about 150 calories, 6 grams (g) of fat, 11 g carbohydrate, and 2.3 g of fiber.

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