Cream of Broccoli Soup II
Using pantry staples and frozen broccoli, this hearty soup can be made in 10 minutes. Use 1% or fat-free milk to keep it even healthier.
- 10 minutes
- 4 Servings
- $3.00 - $5.99
Cream of Broccoli Soup II
Using pantry staples and frozen broccoli, this hearty soup can be made in 10 minutes. Use 1% or fat-free milk to keep it even healthier.
- 10 minutes
- 4 Servings
- $3.00 - $5.99
Ingredients
- 1 package (10 oz) frozen, chopped broccoli
- 1 package (10 oz) frozen mixed vegetables, thawed
- 1 can (10.75 oz) cream of mushroom soup, low sodium
- 10 3/4 us fluid ounces 1% low fat milk
- 1/3 cup grated cheddar cheese, low fat
Steps
1
Wash hands with soap and water.
2
In saucepan, prepare broccoli according to directions. Drain off water.
3
Add mixed vegetables, cream of mushroom soup, and one soup can full of milk to the broccoli. Stir over low heat until steaming hot and vegetables are cooked. Add cheese, stirring until melted.
4
Serve hot.
5
Refrigerate leftovers.
Ingredients
Serving Size: 1 cup, 1/4 of recipe
| Nutrients | Amount |
|---|---|
| Total Calories | 163 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 12 mg |
| Carbohydrates | 23 g |
| Dietary Fiber | 5 g |
| Total Sugars | 9 g |
| Added Sugars included | 1 g |
| Protein | 10 g |
| Minerals | |
| Calcium | 240 mg |
| Potassium | 632 mg |
| Sodium | 427 mg |
| Copper | 259 mcg |
| Iron | 1 mg |
| Magnesium | 41 mg |
| Phosphorus | 239 mg |
| Selenium | 7 mcg |
| Zinc | 2 mg |
| Vitamins | |
| Vitamin A | 241 mcg RAE |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.6 mg |
| Vitamin C | 27 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 71 mcg |
| Folate | 54 mcg DFE |
| Thiamin | 0.2 mg |
| Riboflavin | 0.5 mg |
| Niacin | 1 mg |
| Choline | 50 mg |
Source:
- MyPlate
- U.S. Department of Agriculture