Eight Vegetable Soup with Millet

By dashy_65

Ingredients

• 1 c. water
• 1/4 c. hulled millet
• 1 T. margarine
• 3 c. coarsely chopped onion
• 2 1/4 c. coarsely chopped zucchini
• 2 c. coarsely chopped carrot
• 2 c. coarsely chopped unpeeled red potato
• 2 c. coarsely chopped green beans
• 1 1/2 c. coarsely chopped celery and leaves
• 5 (10 1/2 oz) cans low sodium chicken broth
• 2 c. coarsely chopped unpeeled tomato
• 1 t. salt
• 1/2 t. pepper
• 1/2 t. dried whole basil
• 1/2 t. dried whole thyme
• 1 bay leaf
• 1 c. 1% low-fat milk
• 1 c. finely shredded fresh spinach

Details

Servings 3

Preparation

Step 1

Bring water to boil; add hulled millet. Cover, simmer 25 minutes or until millet is tender and liquid is absorbed. Remove from heat, fluff with a fork; set aside.

Melt margarine in large dutch oven; add onion and saute 5 minutes. Add zucchini and next 11 ingredients; bring to a boil. Reduce heat and simmer uncovered 45 minutes or untl vegetables are tender. Remove from heat and discard bay leaf.

Add 2 cups mixture to food processor and process 30 seconds or until smooth; pour into a bowl. Repeat with remaining mixture. Return mixture to dutch oven; place over medium heat, and add millet, milk and spinach. Cook mixture 5 minutes or until thoroughly heated. Freeze extra soup in airtight container up to 3 months if desired.

81 cal, 13.6g carb, 1.9g fat, 221mg sodium