Creamed Vegetable Beef Soup - BestDietForMe.com

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Creamed Vegetable Beef Soup

1/2 cup diced celery

1/2 cup chopped onion

2 cloves of garlic, minced

1 package (16 oz.) frozen French-cut green beans

1 1/4 cups canned beef broth

1 1/2 cups tomato juice

1 bay leaf

1 teaspoon curry powder

1/2 cup sliced carrot

1/2 teaspoon salt

Dash of pepper

1 cup skim milk

Spray a medium saucepan with nonstick cooking spray. Over medium head, cook celery onion, and garlic, 1 to 2 minutes, stirring occasionally, until the vegetables are softened, but not browned. Stir in the remaining ingredients, except the milk, and bring to a boil. Reduce heat to low, cover, and simmer until the carrots are tender, about 15 to 20 minutes. Remove from head and allow to cool for 5 to 10 minutes. Remove the Bay leaf and discard.

Poor half of the mixture into a blender and blend at low speed until smooth. Pour into a 1 1/2 quart bowl. Repeat process with the remaining mixture. Pour all of the soup back into the saucepan, add the milk and cool over low heat 3-5 minutes, stirring occasionally, until thoroughly heated. Do not boil.

Makes 4 Servings, approx. 1/ 1/4 cups each.

Per serving: 81 calories; 5 g protein; 1 g fat; 16 g carbohydrate; 134 mg calcium;

1,362 mg sodium; 1 mg cholesterol

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Almond Zucchini Sauté Apple-Raisin Pork Loaf Apple Walnut Pork Chops Baked Walnut Apple Breakfast Quiche California Style Salad Caribbean Fajitas Chilled Guacamole Soup Creamed Vegetable Beef Soup Couscous Salad Greek Scramble Green Beans with Cashews Hearty Bean Soup Hearty Beef Barley Soup Italian Scramble Lemon Pudding Cake	Mediterranean Pasta New England Clam Chowder Old Fashioned Lemonade Orange Soufflé Peanut Shrimp & Veggie Stir Fry Pecan Spinach Salad Pizza On The Barbie Poached Salmon w/Green Sauce Pumpkin Seed Crusted Halibut Ricotta Pumpkin Cheesecake Sancocho de Pollo Sesame-Ginger Chicken Summer Strawberry Soup Sweet Potato Casserole Vegetable Scramble Yummy Minestrone Soup

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