Source: EatingWell Magazine, Soup Cookbook
To make ahead: Prepare through Step 2 and refrigerate for up to 5 days or freeze for up to 6 months; finish Step 3 just before serving.
Serving Size: 2 cups
162 calories; protein 7.2g; carbohydrates 24.4g; dietary fiber 8.6g; sugars 9.5g; fat 4.7g; saturated fat 1.3g; cholesterol 4.3mg; vitamin a iu 6281.6IU; vitamin c 55.6mg; folate 82.5mcg; calcium 156.2mg; iron 2.5mg; magnesium 54mg; potassium 769.3mg; sodium 575.1mg; thiamin 0.4mg.
3 vegetable, 1/2 fat, 1/2 lean protein, 1/2 starch