- 3
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
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