Low-Sodium Chicken Soup with Vegetables
INGREDIENTS:
2 lb Small white onions
1 1/2 lb Kale or other greens;
-coarsely chopped
1 ts Margarine or butter
2 To 3 tb flour
1 c Skim milk
1 ts Rosemary; crumbled
1 ts Worchestershire
ds Pepper
2 lb Small white onions
1 1/2 lb Kale or other greens;
-coarsely chopped
1 ts Margarine or butter
2 To 3 tb flour
1 c Skim milk
1 ts Rosemary; crumbled
1 ts Worchestershire
ds Pepper
Peel onions and place in a large saucepan or skillet sprayed with nonstick cooking spray. Cook 3 minutes, stirring, then cover and reduce heat to low. Cook 5-10 minutes. Add greens, cover and simer in their own juices until simmer, 5-7 minutes. Drain. Melt margarine in small saucepan, gradually add flour and cook 1 minute. Stirring constantly, add milk gradually and continue stirring until thickened. Stir in seasonings. Pour over greens and onions; gently blend.
Nutritional info per serving: 99 cal; 2g fat(18%)
Nutritional info per serving: 99 cal; 2g fat(18%)