Food and Nutrition

Accessibility


| Share

Soup-er Creamy Veggie Soup

This healthy recipe comes from NDSU Extension Service.

Ingredients

•    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, green beans or asparagus
•    1/2 tsp. salt
•    1/4 tsp. pepper
•    1/4 c. all-purpose flour
•    2 1/2 c. reduced 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 a 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.

Optional: Add 2 c. cooked, cubed chicken or turkey to milk-flour mixture.

Makes 4 servings.

Per Serving: about 230 calories, 5 grams (g) of fat, 34 g of carbohydrate, and 20% of daily value for calcium.

Files
Links
Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.