Searching for a favorite ingredient? Looking for a special recipe?

Monday, March 28, 2011

♥ Creamy Spring Soup ♥

Ingredients:
* 1 can (14-1/2 ounces) reduced-sodium chicken broth
* 4 fresh asparagus spears, trimmed and cut into 2-inch pieces
* 4 baby carrots, julienned
* 1/2 celery rib, chopped
* 1 green onion, chopped
* Dash garlic powder
* Dash pepper
* 3/4 cup cooked elbow macaroni
* 1 can (5-1/2 ounces) evaporated milk
* 3/4 cup fresh baby spinach

Directions:
* In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. Stir in the macaroni, milk and spinach; heat through.

Yield: 2 servings.

Nutrition Facts: 1-1/3 cups equals 207 calories, 6 g fat (4 g saturated fat), 28 mg cholesterol, 677 mg sodium, 26 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 whole milk.

~~Cooking for 2 Spring 2006~~

2 comments:

Bernideen said...

Looks like a wonderful soup!

Martha said...

I love creamy spring vegetable soups! So much lighter than the heavy soups of winter. Your recipe looks yum!