Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Oxmoor House January 2006

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Recipe Summary

prep:
6 mins
cook:
16 mins
total:
22 mins
Yield:
8 servings (serving size: about 1 1/2 cups soup and 1 tablespoon sour cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add onion and next 5 ingredients; sauté 4 minutes or until tender, adding water, 1 tablespoon at a time, to prevent scorching, if necessary. Stir in half-and-half and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until thoroughly heated. Ladle soup into bowls; top with sour cream.

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Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

277 calories; fat 6g; saturated fat 2.2g; protein 17.4g; carbohydrates 37.2g; cholesterol 44mg; iron 2.5mg; sodium 987mg; calories from fat 19%; fiber 4.6g; calcium 101mg.
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