Contributed By: chelseamarie
Cooking for the Heart
I served this soup with corn on the cob and a grilled chicken breast for a comforting dinner. MMM!
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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: More than 10
Special Features: Vegetarian
Nutrition Content: Low Calorie
Good Source of Calcium
Low Fat
Low Sodium
Meal Type: Soups & Stews
Ingredients
2 quart Water
8 Peeled, Diced Potatoes
4 Peeled, Sliced Carrots
4 stalks Celery, diced
1 Onion, chopped
1/4 tsp Marjoram
1/2 tsp Pepper
2 tsp Parsley flakes
1 can Skim evaporated milk
Preparation
1. Bring water to boil.
2. Cut Vegetables, and add to water. Add herbs.
3. When vegetables are tender, stir in evaporated milk.
4. Serve hot.
Cook's Notes
*Serving size is 8 ounces, or 1 Fluid Cup
Nutrition Information
Calories: 100
;
Total Fat: <1 g
;
Saturated Fat: 0 g
;
Carbohydrates: 26 g
;
Protein: 4 g
;
Calcium: 107 mg
;
Sodium: 62mg
;
Fiber: 3 g