Vegetable Medley Soup

Recipe By : Favorite Recipe Brand Names

2-3 Points* Per Serving

It is 3 points per serving if you use cream or 2 points if you used evaporated skim milk. Also to make this vegetarian use vegetable broth/ boulion instead of chicken or use vegetarian chicken broth/ boullion

3 sweet potatoes -- peeled and chopped

3 zucchini -- chopped

2 cups chopped broccoli

1 onion -- chopped

1/4 cup butter -- melted

42 ounces nonfat chicken broth -- 3 cans* see note

2 white potatoes -- peeled and shredded

1 rib celery -- finely chopped

1 tablespoon salt

1 teaspoon black pepper

2 cups half and half or evaporated skim milk

1/2 teaspoon cumin -- to 1 tsp or to taste

Combine sweet potatoes, zucchini, broccoli, onion and butter in large bowl. Add chicken broth; stir. Add white potatoes, celery, salt, cumin and pepper; stir. Pour mixture into slow cooker. Cover and cook on low 8-10 hours or on high 4-5 hours. Add half and half; cook 30 minutes to 1 hour more.

Makes 12 servings.

*NOTE: To make this vegetarian use nonfat vegetable broth or vegetarian chicken broth/ boullion

Sent by: Rhonda

NOTES : Per serving: 143.3 cal, 8.6g (52.8%) fat, 2.1g fibre, 765mg sodium, 13.6g carbs, 3.8g protien

Per serving: 3.16 points

Per serving (with evaporated skim milk): 123.6 cal, 4.1g (29%) fat, 2.1g fibre, 797mg sodium, 16.6g carbs, 5.8g protien

Per serving (with evaporated skim milk): 2.39 points

Shared by: Jenn