Have A Soup-er Bowl

Many of you...

probably already know...

our family is...

HUGE Minnesota Vikings fans,

and even though our Vikings will not be in the Super Bowl (again) this year, we will still be watching...and eating our way through the game!

Soup-er Creamy Veggie Soup

 Souper Creamy Veggie Soup

• Servings: 6
• Created by: Midwest Dairy Association

Ingredients

• 2 ½ cups reduced fat milk
• 2 teaspoons butter
• 1 small onion, chopped
• 1 can (14 ½ ounces) fat free chicken broth
• 1 large potato, peeled and cut into ½-inch cubes (1 ½ cups)
• 1 ½ cups thinly sliced carrots
• 2 cups small broccoli florets or cut fresh green beans
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• ¼ cup all-purpose flour

Preparation

1. Melt butter in a large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add broth, potato and carrots; bring to a boil over high heat. Reduce heat; simmer uncovered 5 minutes.
2. Add broccoli, salt and pepper; cook 5 minutes.
3. Place flour in a medium bowl. Gradually stir in milk, mixing well.
4. Add milk mixture to soup; bring to a simmer. Simmer uncovered 5 minutes or until vegetables are tender and soup has thickened.
5. On the run? Use pre-cut or thawed frozen vegetables to make this tasty soup in a snap.
6. Substitution Idea
7. For chicken vegetable soup, stir in 2 cups diced cooked chicken breast in with the milk-flour mixture.
8. Now I know my ABC’s For an educational dinner, add 1 cup of cooked alphabet pasta to the soup.

Nutritional Facts Per Serving

• Calories: 130
• Total Fat: 3mg
• Cholesterol: 11mg
• Sodium: 847mg
• Carbohydrates: 19mg
• Protein: 5mg
• Calcium: 15% Daily Value

- See more at: http://www.dairymakessense.com/recipe/soup-er-creamy-veggie-soup/#sthash.ZDZsf4X8.dpuf

The recipe for Souper Creamy Veggie Soup can be found at Dairy Makes Sense.

• Servings: 6
• Created by: Midwest Dairy Association

Ingredients

• 2 ½ cups reduced fat milk
• 2 teaspoons butter
• 1 small onion, chopped
• 1 can (14 ½ ounces) fat free chicken broth
• 1 large potato, peeled and cut into ½-inch cubes (1 ½ cups)
• 1 ½ cups thinly sliced carrots
• 2 cups small broccoli florets or cut fresh green beans
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• ¼ cup all-purpose flour

Preparation

1. Melt butter in a large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add broth, potato and carrots; bring to a boil over high heat. Reduce heat; simmer uncovered 5 minutes.
2. Add broccoli, salt and pepper; cook 5 minutes.
3. Place flour in a medium bowl. Gradually stir in milk, mixing well.
4. Add milk mixture to soup; bring to a simmer. Simmer uncovered 5 minutes or until vegetables are tender and soup has thickened.
5. On the run? Use pre-cut or thawed frozen vegetables to make this tasty soup in a snap.
6. Substitution Idea
7. For chicken vegetable soup, stir in 2 cups diced cooked chicken breast in with the milk-flour mixture.
8. Now I know my ABC’s For an educational dinner, add 1 cup of cooked alphabet pasta to the soup.

Nutritional Facts Per Serving

• Calories: 130
• Total Fat: 3mg
• Cholesterol: 11mg
• Sodium: 847mg
• Carbohydrates: 19mg
• Protein: 5mg
• Calcium: 15% Daily Value

- See more at: http://www.dairymakessense.com/recipe/soup-er-creamy-veggie-soup/#sthash.ZDZsf4X8.dpuf

Soup-er Creamy Veggie Soup

Have a "souper" Super Bowl everyone!

 

• Servings: 6
• Created by: Midwest Dairy Association

Ingredients

• 2 ½ cups reduced fat milk
• 2 teaspoons butter
• 1 small onion, chopped
• 1 can (14 ½ ounces) fat free chicken broth
• 1 large potato, peeled and cut into ½-inch cubes (1 ½ cups)
• 1 ½ cups thinly sliced carrots
• 2 cups small broccoli florets or cut fresh green beans
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• ¼ cup all-purpose flour

Preparation

1. Melt butter in a large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add broth, potato and carrots; bring to a boil over high heat. Reduce heat; simmer uncovered 5 minutes.
2. Add broccoli, salt and pepper; cook 5 minutes.
3. Place flour in a medium bowl. Gradually stir in milk, mixing well.
4. Add milk mixture to soup; bring to a simmer. Simmer uncovered 5 minutes or until vegetables are tender and soup has thickened.
5. On the run? Use pre-cut or thawed frozen vegetables to make this tasty soup in a snap.
6. Substitution Idea
7. For chicken vegetable soup, stir in 2 cups diced cooked chicken breast in with the milk-flour mixture.
8. Now I know my ABC’s For an educational dinner, add 1 cup of cooked alphabet pasta to the soup.

Nutritional Facts Per Serving

• Calories: 130
• Total Fat: 3mg
• Cholesterol: 11mg
• Sodium: 847mg
• Carbohydrates: 19mg
• Protein: 5mg
• Calcium: 15% Daily Value

- See more at: http://www.dairymakessense.com/recipe/soup-er-creamy-veggie-soup/#sthash.ZDZsf4X8.dpuf

• Servings: 6
• Created by: Midwest Dairy Association

Ingredients

• 2 ½ cups reduced fat milk
• 2 teaspoons butter
• 1 small onion, chopped
• 1 can (14 ½ ounces) fat free chicken broth
• 1 large potato, peeled and cut into ½-inch cubes (1 ½ cups)
• 1 ½ cups thinly sliced carrots
• 2 cups small broccoli florets or cut fresh green beans
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• ¼ cup all-purpose flour

Preparation

1. Melt butter in a large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add broth, potato and carrots; bring to a boil over high heat. Reduce heat; simmer uncovered 5 minutes.
2. Add broccoli, salt and pepper; cook 5 minutes.
3. Place flour in a medium bowl. Gradually stir in milk, mixing well.
4. Add milk mixture to soup; bring to a simmer. Simmer uncovered 5 minutes or until vegetables are tender and soup has thickened.
5. On the run? Use pre-cut or thawed frozen vegetables to make this tasty soup in a snap.
6. Substitution Idea
7. For chicken vegetable soup, stir in 2 cups diced cooked chicken breast in with the milk-flour mixture.
8. Now I know my ABC’s For an educational dinner, add 1 cup of cooked alphabet pasta to the soup.

Nutritional Facts Per Serving

• Calories: 130
• Total Fat: 3mg
• Cholesterol: 11mg
• Sodium: 847mg
• Carbohydrates: 19mg
• Protein: 5mg
• Calcium: 15% Daily Value

- See more at: http://www.dairymakessense.com/recipe/soup-er-creamy-veggie-soup/#sthash.ZDZsf4X8.dpuf