Cheese and Vegetable Soup
Recipe from
Better Homes and Gardens
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.
Servings:
Makes 4 servings.
Total Time:
25 mins
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Ingredients
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1 cupchicken brothsee savings
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1/2 cupchopped peeled potatosee savings
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1/4 cupchopped celerysee savings
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1/4 cupchopped carrotsee savings
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1/4 cupchopped green or red sweet peppersee savings
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1 cupskim milksee savings
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2 tablespoonsall-purpose floursee savings
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1/4 cupshredded American cheesesee savings
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Dashground nutmegsee savings
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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: 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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