Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

"With a whole-grain bread, this soup makes a quick, comforting lunch." -Natasha Leigh Yates, Red Wing, MN

Natasha Leigh Yates
Recipe by Cooking Light August 2005

Gallery

Credit: Jan Smith

Recipe Summary test

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a large bowl. Place 4 cups vegetable mixture in a blender or food processor, and process until smooth. Return pureed vegetable mixture to bowl, stirring to combine. Cover and chill.

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Nutrition Facts

69 calories; calories from fat 27%; fat 2.1g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.3g; protein 1.8g; carbohydrates 12.7g; fiber 2.3g; iron 1.1mg; sodium 334mg; calcium 34mg.
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