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Ingredients
- 2 1/2 cups fat free or low fat milk
- 2 teaspoons butter
- 1 small onion, chopped
- 1 can (14 1/2 ounces) fat free chicken broth
- 1 large potato, peeled and cut into 1/2 -inch cubes (1 1/2 cups)
- 1 1/2 cups thinly sliced carrots
- 2 cups small broccoli florets or cut fresh green beans
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
Details
Servings 4
Adapted from whymilk.com
Preparation
Step 1
Melt butter in a large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally.
Add broth, potato and carrots; bring to a boil over high heat. Reduce heat; simmer uncovered 5 minutes.
Add broccoli or green beans, salt and pepper; cook 5 minutes.
Place flour in a medium bowl. Gradually stir in milk, mixing well.
Add milk mixture to soup; bring to a simmer. Simmer uncovered 5 minutes or until vegetables are tender and soup has thickened.
Variations
For chicken vegetable soup, stir in 2 cups diced cooked chicken breast in with the milk-flour mixture.
Now I know my ABC's... For an educational dinner, add 1 cup of cooked alphabet pasta to the soup
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