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Creamy Vegetable Soup

This healthy recipe comes from NDSU Extension Service.


  • 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
  • 21/2c. low-fat milk


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

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