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Soup-er Creamy Vegetable Soup

Soup-er Creamy Vegetable Soup
Soup-er Creamy Vegetable Soup
This healthy recipe is a good source of calcium and comes from NDSU Extension Service.


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


  1. Melt butter in large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally.
  2. Add broth, potato and carrots; bring to a boil over high heat.
  3. Reduce heat; simmer uncovered 5 minutes.
  4. Add broccoli (or beans), salt and pepper. Cook 5 minutes.
  5. Place flour in a medium bowl. Gradually stir in milk, mixing well.
  6. Add milk mixture to soup; bring to a simmer. Simmer uncovered 5 minutes, until vegetables are tender and soup has thickened.
Optional: Add 2 c. cooked, cubed chicken or turkey to milk-flour mixture.

Makes four servings.

Per serving: 230 calories, 5 grams (g) fat and 34 g carbohydrate.  

Recipe courtesy of Midwest Dairy Association.

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