Mixed Vegetable Soup


1/2 small carrot, grated

1/2 celery rib, chopped

2 tablespoons chopped green pepper

1 tablespoon chopped onion

1 tablespoon butter

1 cup reduced-sodium chicken broth

1 can (14-1/2 ounces) diced tomatoes, undrained

3/4 teaspoon sugar

Dash pepper

1-1/2 teaspoons cornstarch


In a small saucepan, saute the carrot, celery, green pepper and onion in butter until tender. Set aside 2 tablespoons broth.

Add the tomatoes, sugar, pepper and remaining broth to vegetable mixture; bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Combine cornstarch and reserved broth until smooth; gradually add to the soup.

Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

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Posted by on Oct 4 2017 Filed under Soups, Top Kitchen. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

1 Comment for “Mixed Vegetable Soup”

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