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Dixie Stampede's Cream Of Vegetable Soup

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Rating: 4/5
2 reviews

ready in: under 30 minutes
serves/makes:   10

recipe id: 87959
cook method: stovetop

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1/2 cup peas, cooked
1/2 cup whole kernel sweet corn, cooked
1/2 cup canned green beans, cooked
1/2 cup grated carrot, cooked
1 quart chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper, to taste
1 1/2 cup heavy whipping cream


Mash cooked vegetables into small pieces. Bring all ingredients, except cream, to a boil. Stir in cream and heat through.

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157 calories, 14 grams fat, 5 grams carbohydrates, 3 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 3 star recipe rating
Flavor is good, but too thin.
I added some cornstarch to help with the thickening - should have added it at the beginning (as I didn't dissolve it well and the already warmed soup made it clump a little.)
I also used canned (cooked) everything (carrots too), putting the measured amount in the blender before mixing in the pot, and dumping the rest of the can into another container for a traditional vegetable soup (tomato sauce based).

Guest at

REVIEW: 5 star recipe rating
Delicious!! I added several Tbs.flour to thicken the soup and used an emersion blender to mix ingredients after cooking.I used smallest cans veggies,drained,&simmered in broth.Doing this means to double rest of ingredients as 1can=1c.

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