| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
|
1 |
servings |
INGREDIENTS
| 3 |
c |
Vegetable soup Stock |
| 2 |
c |
(full) frozen Mixed Vegetables |
| 1/2 |
|
Leek; washed and sliced thinly, (include the green as it cooks tender) |
| 2 |
sl |
Green Bell Pepper diced; (up to 3) |
| 2 |
|
Sticks of celery sliced |
| 1 |
c |
Non-fat milk or other non-fat substitute |
| 3 |
ts |
Corn starch or other thickening such as Agar-Agar; etc. |
| 3/16 |
pk |
Very low-fat tofu; not over 1/4 * |
INSTRUCTIONS
* The kind I use only has .5 g of fat in a 1/5 of package or 5 calories of
a total of 60 calories. The tofu can be left out if desired.
I put the vegetables in a pan with the soup stock and bring to a boil. I
put the non-fat milk in a blender with the corn starch and tofu and blend.
The milk mixture is than added to the vegetables stirring regularly until
thick.
Variations of this I replace the mix vegetables one of the following:
Spinach; Mushrooms; Corn, etc.
Posted to fatfree digest by "Earl Brunner" <ebrunner@lvcablemodem.com> on
Mar 17, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“For those who trust in God, there is always HOPE!”