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Ingredientes
- 1 lrg white onions
- 1 tsp mild extra virgin olive oil freshly grnd black pepper
- 3 med potatoes
- 1 c. minced leafy rib celery
- 1 c. diced carrot
- 1 tsp garlic chopped
- 14 1/2 ounce canned Roasted Garlic Chicken Broth FF
- 14 1/2 ounce water
- 8 ounce canned minced tomatoes with juice
- 1 Tbsp. dry Italian seasoning
- 1 tsp garlic salt
- 2 1/2 ounce cooked butternut squash (baby food) may be doubled
- 2 tsp Better-than-Bouillon Mushroom Base water as needed
- 8 ounce Rancho Fiesta Blend (C&W-brand) Or possibly other frzn mixed vegetables
- 2 ounce lowfat cream cheese
- 6 Tbsp. nonfat Parmesan cheese
Direcciones
- Peel and dice the onion. Hot the oil in a 4-qt soup pan. Transfer onions to the pan, season with freshly grnd black pepper. Cook over medium-low heat till aromatic and soft. Meanwhile, peel the potatoes and chop into bite-sized pcs. Add in the potatoes to the pan along with minced leafy rib celery, diced carrot and chopped garlic. Stir well and continue to cook vegetables for up to 5 min.
- Add in the broth, cans of water, canned tomatoes, seasonings, garlic salt, baby food, concentrated mushroom soup bouillon. Stir well. Add in the vegetables and water to cover (about 12 c. of soup).
- Bring the soup just to a boil; reduce heat to a simmer and cook uncovered till potatoes are al dente (20 min). Adjust seasonings. Reduce heat and cook covered for about 40 min.
- Just before serving, stir in the lowfat cream cheese till it melts. Serve soup garnished with optional Parmesan cheese. Reheats well.
- Description: "Tested. A chunky soup made with potatoes, "rancho" vegetables and items from the pantry"
- Yield: "12 c."
- Start to Finish Time:"1:10"
- NOTES : Rancho Fiesta Blend is the name of an assorted of frzn vegetables packaged by California and Washington brand. The following are mixed in a 16-oz bag: broccoli, carrot, Italian green beans, small white beans, garbanzo beans, dark red kidney beans, red bell pepper.
- Here's a new concoction. Surprising how much flavor developed in just over an hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 445g | |
| Recipe makes 4 servings | |
| Calories 257 | |
| Calories from Fat 62 | 24% |
| Total Fat 7.03g | 9% |
| Saturated Fat 3.21g | 13% |
| Trans Fat 0.01g | |
| Cholesterol 17mg | 6% |
| Sodium 346mg | 14% |
| Potassium 1009mg | 29% |
| Total Carbs 40.84g | 11% |
| Dietary Fiber 7.2g | 24% |
| Sugars 6.46g | 4% |
| Protein 10.44g | 17% |
