1 lb lean ground beef
3/4 cup chopped onion
1/2 cup all-purpose flour
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
5 medium potatoes, peeled and cubed
5 medium carrots, chopped
3 celery ribs, chopped
3 teaspoons dried basil
2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1/2 teaspoon pepper
12 ounces reduced-fat process cheese (Velveeta), cubed
1-1/2 cups 2% milk (I used 1%)
1/2 cup Light Sour Cream
1.In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine flour and 1 can broth until smooth. Add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
2.Transfer to a 5-qt. slow cooker. Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-8 hours or until vegetables are tender.
Yield: 10 servings (3 quarts).
Nutritional Facts 1-1/4 cups equals 327 calories, 11 g fat (5 g saturated fat), 61 mg cholesterol, 832 mg sodium, 32 g carbohydrate, 3 g fiber, 25 g protein.
* We really liked this soup it had great flavor and didnt taste like it would be lower in calories at all it was a winner I give it a 4