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Golden Autumn Soup

Source of Recipe

Home-Style Soups, Salads and Sandwiches – Reiman Publications
Exchanges
Serves: 12 (3 qts.)

5 medium parsnips, peeled and chopped
5 medium carrots, sliced
2 medium onions, chopped
1 medium sweet potato, peeled and chopped
1 medium turnip, peeled and chopped
2 celery ribs, sliced
2 bay leaves
3 cans (14-1/2 oz., each) low-sodium chicken or vegetable broth

2 c. evaporated skim milk
1 tsp. dried oregano
1/4 tsp. pepper

In a soup kettle or Dutch oven, combine the first 8 ingredients; simmer for 30 minutes or until vegetables are tender. Remove bay leaves. Let cool for 20 minutes.

Puree in small batches in a blender; return to kettle. Add remaining ingredients; heat through.

One 1-cup serving equals: 101 calories…100 mg sodium…1 mg cholesterol…19 gm carbohydrate…6 gm protein…1 gm fat ++++ Exchanges: 1 starch…1 vegetable