| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Digest, Fatfree, Jan. | 4 | Servings | |
INGREDIENTS
| 3 | Cup, s Vegetable Stock | |
| 4 | Carrot, chopped | |
| 1 | Cup, s Celery diced | |
| 1/2 | Cup, s Onion chopped | |
| 10 | Ounce, s Broccoli frozen 10 | |
| oz | Pkg | |
| 1/2 | Teaspoon, s Salt | |
| 1/4 | Teaspoon, s Pepper | |
| 2 | Cup, s Milk skim | |
| 1/4 | Cup, s All purpose flour | |
| 6 | Ounce, s Cheddar Healthy | |
| Choice FF |
INSTRUCTIONS
Bring vegs to boil in stock. Reduce heat and simmer for ten minutes. Mix milk and flour. Slowly add into soup. Heat to boiling, stirring constantly. Boil and stir for 1 minute. remove from heat. Ladle hot soup over cheese into four bowls. Nutritional Analysis - Calories 199, Total Fat (0.69 g ) Calories from Protein: 42 % Carbohydrate: 55 % Fat: 3 % Posted by tkreider@census.gov (Tom Kreider) to the Fatfree Digest [Volume 14 Issue 22] Jan. 22, 1995. :Altered from original in New Choices - Betty Crocker: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 373
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 291.7mg
Potassium: 478.1mg
Carbohydrates: 80.4g
Fiber: 5.8g
Sugar: 5.9g
Protein: 10.7g