Serves: 5
Total Calories: 773

1 (14 1/2-ounce) can SWANSON chicken broth
1/8 teaspoon pepper
4 green onions, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
3 medium potatoes (about 1 lb), peeled and sliced 1/4 inch thick
1 1/2 cups fat-free milk

1. In medium saucepan mix broth, pepper, onions, celery and potatoes. Over high heat, heat to a boil. Reduce heat to low. Cover and cook 15 minutes or until vegetables are tender. Remove from heat.

2. In blender or food processor, place half the broth mixture and 3/4 cup milk. Cover and blend until smooth. Repeat with remaining broth mixture and remaining milk. Return to pan. Over medium heat, heat through.

EXCHANGES

PYRAMID SERVINGS
1 1/2 Starch

NUTRITION FACTS
Calories 103
Calories from Fat 10
Fat 1 g
Saturated Fat 0 g
Cholesterol 2 mg
Sodium 394 mg
Carbohydrate 20 g
Dietary Fiber 2 g
Sugars 5 g
Protein 5 g

Recipe provided courtesy of Campbell Soup Company.

Nutritional Facts:

Serves: 5
Total Calories: 773
Calories from Fat: 48

More Recipes from the Brand-Name Diabetic Meals in Minutes Cookbook:
All-American Barbecued Beans
Apple Raisin Stuffing
Cabbage Slaw
Cheese Potato Crisps
Couscous Salad
Creamy Potato Soup
Creamy Vegetable Medley
Fajita Salad
Fiesta Chicken Soup
Fiesta Rice
Fresh Greens With Hot Bacon Dressing
Gazpacho Salad
Glazed Fruit Salad
Herbed Skillet Vegetables
Italian Tuna Salad Toss
Lentil Rice Salad
Log Cabin-Glazed Sweet Potatoes
Oriental Garden Toss
Pasta Vinaigrette
Penne Salad With Spring Peas
Polynesian Cabbage Slaw
Sassy Potato Corn Chowder
Savory Brown Rice Pilaf
Sesame Slaw
Shredded Carrot And Raisin Salad
Southwest Bean & Corn Salad
Squash Casserole
Stuffed Pepper Casserole
Sweet And Sour Stir-Fry
Sweet Potatoes A L'Orange
Tangy Broccoli Salad
Tortellini Salad
Triple-Bean Salad
Vegetable Rice Pilaf
Vegetables With Broccoli-Lemon Sauce
Zesty New Potato Salad
Zucchini Casserole