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Harvest Soup

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Submitted by mary220

YIELD

8 servings

PREP

10 min

COOK

40 min

READY

50 min

Ingredients

1 237
CUP ML ONIONS
chopped
1 15
TABLESPOON ML VEGETABLE OIL
3 3
CANS CANS CHICKEN
broth, 14 1/2 ounces each *
16 462.4
OUNCES ML/G PUMPKIN
7 ½ 216.8
OUNCES ML/G TOMATOES
whole, drained, crushed
1 ½ 7.5
TEASPOONS ML SUGAR
¼ 1.3
TEASPOON ML SALT
½ 2.5
TEASPOON ML CURRY POWDER
¼ 1.3
TEASPOON ML BLACK PEPPER
0.6
TEASPOON ML CLOVES
crushed
1 237
CUP ML MILK, SKIM
1 5
TEASPOON ML CORNSTARCH

Directions

In large saucepan, sauté onions in oil until tender.

Stir in remaining ingredients except milk and cornstarch.

Boil and simmer, uncovered 10 minutes.

In a cup, mix milk and cornstarch.

Add to soup and stir constantly.

Boil until thickened slightly.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 134g (4.7 oz)
Amount per Serving
Calories 60 27% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 95mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 10%
Sugars g
Protein 4g
Vitamin A 190% Vitamin C 12%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

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