Vegetable Medley soup

[Guest guest]

Here is a recipe someone sent. It is 3 points per serving if you use cream or 2

points if you used evaporated skim milk. This looks delish! Also to make this

vegetarian use vegetable broth/ boulion instead of chicken or use vegetarian

chicken broth/ boullion.

 

Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

 

* Exported from MasterCook *

 

VEGETABLE MEDLEY SOUP

 

Recipe By : Favorite Recipe Brand Names

Serving Size : 12 Preparation Time :0:00

Categories : 2 Point 3 Point

Done By Dotties Calculator Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 sweet potatoes -- peeled and chopped

3 zucchini -- chopped

2 cups chopped broccoli

1 onion -- chopped

1/4 cup butter -- melted

42 ounces nonfat chicken broth -- 3 cans* see note

2 white potatoes -- peeled and shredded

1 rib celery -- finely chopped

1 tablespoon salt

1 teaspoon black pepper

2 cups half and half

or evaporated skim milk

 

Combine sweet potatoes, zucchini, broccoli, onion and butter in large bowl. Add

chicken broth; stir. Add white potatoes, celery, salt, cumin and pepper; stir.

Pour mixture into slow cooker. Cover and cook on low 8-10 hours or on high 4-5

hours. Add half and half; cook 30 minutes to 1 hour more.

 

Makes 12 servings.

 

*NOTE: To make this vegetarian use nonfat vegetable broth or vegetarian chicken

broth/ boullion

 

Sent by: Rhonda <Rswdww to 123RecipesOnly

 

MC Formatted by: Jennifer Hall <ladyevelyn

 

 

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NOTES : Per serving: 143.3 cal, 8.6g (52.8%) fat, 2.1g fibre, 765mg sodium,

13.6g carbs, 3.8g protien

 

Per serving: 3.16 points

 

Per serving (with evaporated skim milk): 123.6 cal, 4.1g (29%) fat, 2.1g fibre,

797mg sodium, 16.6g carbs, 5.8g protien

 

Per serving (with evaporated skim milk): 2.39 points