Vegetable-cheese soup

6 sweet ones

Ingredients

Quantity Ingredient
10 ounces (1 pkg) vegetables; frozen mixed thawed
1 small Onion; diced
2 tablespoons All-purpose flour;
1 teaspoon Italian herb seasoning; Dried whole
¼ teaspoon Salt;
⅛ teaspoon Pepper;
1 teaspoon Bouillion; chicken-flavored
Granules;
1 cup Skim milk;
¼ cup 1 oz low-fat cheese; process american
2 teaspoons Dijon mustard;

Directions

Combine thawed mixed vegetables and diced onion in a medium saucepan.

Combine flour, Italian herb sersoning, salt and pepper; stirring well; add to vegetables, and stir to coat well. Dissole bouillion granules in water and milk; add to saucepan, and bring to a boil. Cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly. Reduce heat to low, and add cheese and mustard, stirring to blend. Serve immmediately. Food Exchange per serving: 1 VEGETABLE EXCHANGE; ½ MILK EXCHANGE; CAL: 80; CHO: 2mg; CAR: 32gm; PRO: 5gm; FAT: 1gm; SOD: 310mg: Source: All New Cookbook for Daibetics and Their Families. Brought to you and yours via Nancy O'Brion and her Meal-Master

Related recipes