Serves: 4
Total Calories: 670
In a Dutch oven or soup kettle over medium-low heat, sauté carrots, onion, celery, potatoes, garlic and sugar in oil for 5 minutes. Add broth, nutmeg and pepper bring to a boil. Reduce heat cover and simmer for 30-40 minutes or until vegetables are tender. Remove from the heat and cool to room temperature. Puree in batches in a blender or food processor. Return to the kettle and heat through. Diabetic Exchanges: One serving (prepared with low-sodium chicken broth) equals 2 vegetable, 1 starch, 1/2 fat also, 136 calories, 116 mg sodium, 0 cholesterol, 23 gm carbohydrate, 5 gm protein, 3 gm fat.
© Copyright Reiman Publications, 1993-1997
This Creamy Vegetable Soup recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
