Vegetable Soup Recipe

Ingredients

4 cups salt-free chicken stock/ vegetable stock or water

1/2 cup nonfat powdered milk

10 oz. package frozen corn

1-1/2 celery stalks, chopped

1 medium carrot, chopped

1 medium onion, chopped

1 large baking potato, chopped

16 oz. can salt-reduced stewed tomatoes

2 garlic cloves, chopped

2 t salt-free vegetable seasoning

1 t dried basil

Preparation

Combine all ingredients in large saucepan and bring to a boil. Reduce heat and simmer until vegetables are tender, for about 40 to 45 minutes. Place half of the mixture in blender and puree. Return to saucepan, add basil and mix thoroughly. Simmer about 10 minutes more.

72 calories per cup