Cream Of Vegetable Soup Recipe

Name: Cream Of Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart water; 1 cup chopped fresh green beans; 1 cup chopped fresh asparagus; 1 cup fresh lima beans; 1 cup whole kernel corn; 1 teaspoon salt; 3 tablespoons butter or margarine; 3 tablespoons all-purpose flour; 3 cups milk; 1/2 teaspoon pepper

Servings: persons

1 quart water
1 cup chopped fresh green beans
1 cup chopped fresh asparagus
1 cup fresh lima beans
1 cup whole kernel corn
1 teaspoon salt
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
3 cups milk
1/2 teaspoon pepper

1
Combine first 6 ingredients in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. Drain. Reserve vegetables and 2 cups cooking liquid; set aside.
2
Melt butter in a large Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pepper. Gradually stir in reserved vegetables and cooking liquid. Continue to cook over medium heat until thoroughly heated.
3
Ladle soup into individual soup bowls, and serve immediately.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 quart water, 1 cup chopped fresh green beans, 1 cup chopped fresh asparagus, 1 cup fresh lima beans, and more.

Yes, Cream Of Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Vegetable Soup

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