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UAB Tone Your Bones
2 cups cubed round red potato (about 2 pounds)
1 cup thinly sliced carrot
1 cup chopped onion
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 (13 3/4-ounce) cans reduced-sodium chicken broth
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
2 (10 ounce) packages frozen chopped broccoli, thawed

Combine first 7 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 25 to 30 minutes or until vegetables are tender. Remove from heat, and let cool slightly. Transfer 2 cups vegetable mixture to container of an electric blender. Cover and process until smooth, stopping once to scrape down sides. Add pureed vegetable mixture in Dutch oven, stirring well. Cook over low heat until cheese melts and soup is thoroughly heated. Serve immediately.

Yield: 8 (1 1/4 cups) servings.

Per serving:
Calories 151
Protein (gr) 9
Carbohydrate (gr) 24
Fiber (gr) 4
Fat (gr) 3
Saturated fat (gr) 2
Cholesterol (mg) 8
Sodium (mg) 271

125 milligrams of calcium