Mixed Vegetable Soup

Name: Mixed Vegetable Soup
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

10 ingredients

2 steps

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

Directions

1

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.
2

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