Cheese and Vegetable Soup

It's hard to find a delicious low-calorie cheese soup, but this one fits the bill. The colorful vegetables and creamy texture make for a hearty but healthy meal.



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Ingredients
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    1   cup 
    chicken broth
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    1/2  cup 
    chopped peeled potato
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    1/4  cup 
    chopped celery
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    1/4  cup 
    chopped carrot
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    1/4  cup 
    chopped green or red sweet pepper
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    1   cup 
    skim milk
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    2   tablespoons 
    all-purpose flour
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    1/4  cup 
    shredded American cheese
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    ground nutmeg

Directions
1.
In a medium saucepan combine chicken broth, potato, celery, carrot, and green or red sweet pepper. Bring to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until vegetables are tender.
2.
In a small bowl stir together milk and flour; stir into saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in cheese until melted; stir in nutmeg. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 94, Fat, total (g) 3, chol. (mg) 8, carb. (g) 11, pro. (g) 6, sodium (mg) 337, Percent Daily Values are based on a 2,000 calorie diet
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