Source:

Classifications: Soups and Stews

Qty Measure Ingredient

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2 cups carrots, sliced

1 cup celery, chopped

1 small onion, finely chopped

1/2 cup green pepper, chopped

1/4 cup butter or margarine

4 1/2 cups chicken broth, divided

4 medium tomatoes (4 cups), peeled and chopped

4 teaspoons sugar

1/2 teaspoon curry powder

1/2 teaspoon salt, optional

1/4 teaspoon pepper

1/4 cup all-purpose flour

Instructions: In a Dutch oven, saute carrots, celery, onion and green pepper in butter until tender. Add 4 cups broth, tomatoes, sugar, curry powder, salt if desired and pepper; bring to a boil. Reduce heat; simmer for 20 minutes. In a small bowl, combine the flour and remaining broth whisk until smooth. Gradually add to soup. Bring to a boil; cook and stir for 2 minutes.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1-cup serving (prepared with margarine and low-sodium broth and without salt) equals 1 starch, 1 fat; also, 115 calories, 153 mg sodium, 2 mg cholesterol, 13 gm carbohydrate, 3 gm protein, 6 gm fat.

Serves: 9

Yields: 2 quarts

Food Exchanges: