Ingredients

• 2 tsp. butter
• 1 small onion, chopped
• 1 14.5-oz can fat-free chicken broth
• 1 large potato, cubed
• 1 ^1/2c. sliced carrots
• 2 c. broccoli florets or green beans
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4c. all-purpose flour
• 2^1/2c. low-fat milk

Directions

Melt butter in large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add broth, potato, and carrots; bring to boil over high heat. Reduce heat; simmer uncovered 5 minutes. Add, broccoli( or beans), salt and pepper. Cook 5 minutes. Place flour in a medium bowl. Gradually stir in milk, mixing well. Add milk mixture to soup; bring to a simmer. Simmer uncovered 5 minutes, until vegetables are tender and soup has thickened.

Makes 4 servings.

Per Serving: about 230calories, 5 grams (g) of fat, 34 g carbohydrate