Home » Lunch/snacks » Creamy vegetable soup

Creamy vegetable soup

CookItEasy.net Team

CookItEasy.net

support@cookiteasy.net

Ingredients/Components

butter or margarine - 1/4 c
salt - 2 tsp
water
light cream - 2 c
pepper - 1 tsp
chicken broth - 2 qt
bay leaf - 1 item
salt optional - 1 tsp
ground cumin - 1 2
celery seed - 1 tsp
large onion, chopped - 1 item
beef bouillon cubes - 3 item
medium zucchini, chopped - 3 item
16 oz - 5 pkg
stewed tomatoes - 1 can
bunch broccoli, chopped - 1 item
dried savory - 1 tsp
dried chives - 3 Tbsp
medium potatoes, peeled and shredded - 2 item
medium sweet potatoes, peeled and chopped - 3 item

How to make creamy vegetable soup:

Combine beans; divide into four equal batches (about 3 3/4 each). To make one batch of soup: Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3 to 4 minutes. Remove from heat; cover and let stand for 1 hour. Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; add spices and water. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through. Yield: One batch makes 14 servings (3 1/2 quarts).

Diabetic exchange: One serving (1 cup) equals 2 starch, 1 vegetable, 1/2 meat; also 191 calories, 293 mg sodium, 0 mg cholesterol, 35 g carbohydrate, 13 g protein and 1 g fat.

Recipe categories: Lunch/snacks, Soups & stews, Main dish.

Rating:

3.8

Average rating: 3.8, total votes: 4

Complain about this recipe

Related ingredients:

cream cheese, ground beef, mayonnaise, lettuce, macaroni, uncooked spaghetti, skinned chicken breasts, plain oyster crackers, ground beef or venison