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.
157 calories, 14 grams fat, 5 grams carbohydrates, 3 grams proteinper serving. This recipe is low in carbs.
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).
May 31, 2009
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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