Mixed Vegetables Soup Recipe

INGREDIENTS

·         2 small carrots, grated

·         2 celery ribs, chopped

·         1 small onion, chopped

·         1/2 cup chopped green pepper

·         1/4 cup butter, cubed

·         2 cans (14-1/2 ounces each) reduced-sodium chicken or vegetable broth

·         2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained

·         1 tablespoon sugar

·         1/4 teaspoon pepper

·         1/4 cup all-purpose flour

How to cook:

In a large saucepan, saute the carrots, celery, onion and green pepper in butter until tender. Set aside 1/2 cup broth. Add the tomatoes, sugar, pepper and remaining broth to pan; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Combine flour and reserved broth until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings