Appetizers / Soups / Salads

Light Vegetable Summer Soup is for Soup.

Light Vegetable Summer Soup takes 20 minutes to prepare.

Light Vegetable Summer Soup takes 90 minutes to cook.

Light Vegetable Summer Soup makes 10 servings.

The ingredients for Light Vegetable Summer Soup are:

Flour , garlic, minced onion, and small amount of chicken broth to form a rue.
Zucchini, 2 cup, sliced
Mixed Vegetables, frozen, 1 package (10 oz) [defrosted in microwave]
Peppers, sweet, red, fresh, 1 cup, chopped [frozen bag thawed in microwave]
New Potatos, raw, 3 small chunked
Lactaid 2% Milk, 1 cup (remove)
Chicken stock, low salt carton, 4 cup [32 oz container]

Here is how you make Light Vegetable Summer Soup:

in sauce pan create a rue with flour, chicken broth, garlic and minced onion over low heat.Add rest of the low salt /low fat chicken brothMicrowave:Pepper stripsMixed vegetablesAdd 1 c. lowfat milk to the chicken brothStir in vegetablesSeason with garlic pepper Simmer for 1 1/2 hoursServe chilled.Number of Servings: 10Recipe submitted by SparkPeople user NEENEJR.

The nutritional information for Light Vegetable Summer Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 124.4

• Total Fat: 1.9 g
• Cholesterol: 4.9 mg
• Sodium: 167.7 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 3.1 g
• Protein: 6.0 g

Light Vegetable Summer Soup is French cuisine.

The dietary needs meet for Light Vegetable Summer Soup is Lactose Free