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.
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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Dash 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
Calories 94, Total Fat 3 g, Cholesterol 8 mg, Sodium 337 mg, Carbohydrate 11 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet
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