Serves: 8
Total Calories: 237

3 pounds small red potatoes, quartered
2 cups fresh broccoli florets
1 large sweet red bell pepper, cut into rings
1 (10 3/4-ounce) can CAMPBELL'S condensed cream of broccoli soup
1/2 cup mayonnaise
4 green onions, finely chopped (about 1/4 cup)
1 tablespoon lemon juice
1/4 teaspoon dried thyme leaves, crushed

1. In 6-quart Dutch oven over high heat, in 1 inch boiling water, cook potatoes 10 minutes.

2. Add broccoli and pepper cook 5 minutes or until tender. Drain in colander.

3. In 2-quart saucepan over medium heat, combine soup and remaining ingredients. Heat through, stirring occasionally. Pour over vegetables.

EXCHANGES

PYRAMID SERVINGS
2 Starch
1 Vegetable
2 Polyunsat Fat

NUTRITION FACTS
Calories 267
Calories from Fat 117
Fat 13 g
Saturated Fat 2 g
Cholesterol 9 mg
Sodium 329 mg
Carbohydrate 34 g
Dietary Fiber 6 g
Sugars 4 g
Protein 5 g

Recipe provided courtesy of Campbell Soup Company.

Nutritional Facts:

Serves: 8
Total Calories: 237
Calories from Fat: 100

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