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Golden Autumn Soup

Source of Recipe

Home-Style Soups, Salads and Sandwiches � Reiman Publications
Exchanges
Serves: 12 (3 qts.)

5 medium parsnips, peeled and chopped
5 medium carrots, sliced
2 medium onions, chopped
1 medium sweet potato, peeled and chopped
1 medium turnip, peeled and chopped
2 celery ribs, sliced
2 bay leaves
3 cans (14-1/2 oz., each) low-sodium chicken or vegetable broth

2 c. evaporated skim milk
1 tsp. dried oregano
1/4 tsp. pepper

In a soup kettle or Dutch oven, combine the first 8 ingredients; simmer for 30 minutes or until vegetables are tender. Remove bay leaves. Let cool for 20 minutes.

Puree in small batches in a blender; return to kettle. Add remaining ingredients; heat through.

One 1-cup serving equals: 101 calories�100 mg sodium�1 mg cholesterol�19 gm carbohydrate�6 gm protein�1 gm fat ++++ Exchanges: 1 starch�1 vegetable