Low Carb Soups And Stews Recipes

Ingredients:

2 tbsp celery, finely chopped
2 tbsp onions, finely chopped
2 tbsp green bell peppers, finely c
10 oz frozen whole kernel corn
1 cup peeled, diced potatoes
2 tbsp chopped fresh parsley
1 cup water
1/4 tsp salt
1/8 tsp fresh ground black pepper
1/4 tsp paprika
2 tbsp flour
2 cup evaporated skim milk
2 cup 1% lowfat milk, or skim milk

Instructions:

Altered from original recipe to reduce fat %. Add a mixed green salad,
whole grain bread plus a fruit for a satisfying supper. . . Put celery,
onion, and green pepper in a pan sprayed with Pam and saute for 2 minutes.
Add corn, potatoes, water, salt, pepper and paprika. Bring to a boil;
reduce heat to medium; and cook, covered, about 10 minutes or until
potatoes are tender. Place 1/2 cup milk in a jar with tight fitting lid.
Add flour and shake vigorously. add gradually to cooked vegetables and add
remaining milk. Cook stirring constantly until mixture comes to a boil and
thickens. Serve garnished with chopped fresh parsley. Nutrition (per
serving): 274 calories Total Fat 2 g (7% of calories) Source: National
Heart, Lung and Blood Institute
:

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

Servings: 4