Mixed Vegetable Soup

Ingredients

• 2 small carrots, grated or one 16oz bag of frozen mixed vegetables
• 2 celery ribs, chopped
• 1 small onion, chopped
• 1/2 cup chopped green pepper
• 1/4 cup butter
• 1 can (14-1/2 ounce) reduced-sodium chicken or vegetable broth
• 1 can (14-1/2 ounce) reduced-sodium beef broth
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
• 1 can navy beans, drained and rinsed
• 1 tablespoon sugar
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour

Directions

1. In a large saucepan, saute the carrots or mixed veggies, celery, onion and green pepper in butter until tender. Set aside 1/2 cup broth. Add the tomatoes, beans, sugar, pepper and remaining broth to pan; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Combine flour and reserved broth until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Notes

• 226 calories per serving (8 servings)