January 2006 | Mulligatawny Soup
Ingredients
- 1 tablespoon cooking oil
- 1 cup chopped onion
- 1 cup coarsely chopped carrots
- 1 cup sliced celery
- 1 & 1/3 cups chopped, peeled, tart apples
- 2 to 3 teaspoons curry powder
- 1/4 teaspoon salt
- 3 cups reduced-sodium chicken broth
- 3 cups water
- 14.5 ounce can low-sodium stewed tomatoes
- 2 cups chopped, cooked chicken or turkey
Instructions
- In a Dutch oven heat cooking oil over medium heat. Cook and stir onion, carrots, and celery in hot oil about 10 minutes or until crisp-tender.
- Reduce heat to medium-low; add apples, curry powder, and salt. Cook, covered, for 5 minutes.
- Stir in the chicken broth, water, and undrained tomatoes. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
- Stir in the chicken or turkey; simmer for 10 minutes more.
Nutrition Facts
Makes six 1 & 2/3-cup servings.
- Calories: 197
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 45mg
- Sodium: 517mg
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 17g
- Daily Values:
- Vitamin A: 62%
- Vitamin C: 16%
- Calcium: 3%
- Iron: 8%
