- 3 14.5 oz cans low sodium chicken broth
- 8 ounces medium salsa
- 1 cup chopped carrot
- 1 cup chopped celery
- 1/2 cup frozen mixed vegetables
- In a large saucepan with a tight-fitting lid, combine all ingredients. Bring to a boil then reduce heat, cover and simmer for 20 minutes or until vegetables are tender.
NUTRITION: per serving: 74 Calories; trace Fat; 10g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 622mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Vegetable. GLUTEN FREE: Make sure chicken broth and salsa are gluten free.
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