Note: Apparently this soup is so good that even the Internet will eat it, having destroyed my first entry of it thoroughly and utterly. So MAKE IT.
***
Alternately entitled Soup for George. 🙂 This recipe is taken from Best of Clean Eating 2
Ingredients:
1 t extra virgin olive oil
1 small chopped yellow onion
2 large chopped carrots
8 oz white mushrooms, quartered
3 cups reduced sodium low fat chicken broth (this cook added an additional 3 cups of liquid)
1 lb spaghetti squash, skin and seeds removed, flesh cut into 1/2 inch pieces (this cook microwaved the squash for 7-10 minutes, and then put the prepared flesh into the soup)
1 lb redskin potatoes, cut into 1 inch cubes
2 t dried sage
6 oz nitrate free, reduced sodium, low fat ham, cut into 1/2 inch cubes
1/4 cup skim milk
2 oz light cream cheese
Instructions:
1. Heat oil in a large stockpot on medium for 1 minute. Add onion, carrots, and mushrooms. Cook for 5 minutes, stirring occasionally. (this cook cooked these vegetables into a skillet and added them to a stockpot with the other ingredients in it.
2. Stir in broth, squash, potatoes and sage. Bring soup to a boil on high, then reduce heat to low, cover and simmer for ten minutes. Stir in ham and heat through. (see above for modifications.)
3. Meanwhile, in a small pot, add milk and cream cheese and heat on low. Cook, whisking constantly, for 1 minute or until mixture is smooth. Ladle 1 cup soup into mild and whisk. Pour milk mixture back into stockpot and stir to combine. Serve immediately.
Serving size: 2 cups! Calories: 277. Total Fat: 7 grams. Carbs: 38 grams. Fiber: 4 grams.
