| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Crockpot, Lowfat, Soup, Weight watc |
8 |
servings |
INGREDIENTS
| 6 |
c |
Potatoes; peeled and cubed |
| 5 |
c |
Water |
| 2 |
c |
Chopped onion |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Thinly sliced carrots |
| 1/4 |
c |
Butter or margarine |
| 4 |
ts |
Chicken bouillon granules |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 12 |
oz |
Evaporated skim milk; * was reg evap. milk |
| 3 |
tb |
Chopped fresh parsley |
|
|
Snipped chives; optional |
INSTRUCTIONS
In a large slow cooker, combine the first nine ingredients. Cover and cook
on high for 7 hours or until the vegetables are tender. Add milk and
parsley; mix well. Cover and cook 30-60 minutes longer or until heated
through. Garnish with chives if desired.
NOTES per magazine using "evaporated milk" : Diabetic Exchanges: 1 cup
serving: 1 1/2 starch, 1 1/2 fat, 1 vegetable.
Per MasterCook substituting evaporated skim milk:
250 cals., 6g fat (22%CFF), 4g fiber= 5 points
Recipe by: Quick Cooking--Premiere Issue '98
Posted to EAT-LF Digest by Ellen C. <ellen@brakes.elekta.com> on Apriay,, l
13, 199, converted by MM_Buster v2.0l.
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