Creamed Vegetable Beef Soup

1/2 cup diced celery

1/2 cup chopped onion

2 cloves of garlic, minced

1 package (16 oz.) frozen French-cut green beans

1 1/4 cups canned beef broth

1 1/2 cups tomato juice

1 bay leaf

1 teaspoon curry powder

1/2 cup sliced carrot

1/2 teaspoon salt

Dash of pepper

1 cup skim milk

Spray a medium saucepan with nonstick cooking spray.  Over medium head, cook celery onion, and garlic, 1 to 2 minutes, stirring occasionally, until the vegetables are softened, but not browned.  Stir in the remaining ingredients, except the milk, and bring to a boil.  Reduce heat to low, cover, and simmer until the carrots are tender, about 15 to 20 minutes.  Remove from head and allow to cool for 5 to 10 minutes.  Remove the Bay leaf and discard.

Poor half of the mixture into a blender and blend at low speed until smooth.  Pour into a 1 1/2 quart bowl.  Repeat process with the remaining mixture.  Pour all of the soup back into the saucepan, add the milk and cool over low heat 3-5 minutes, stirring occasionally, until thoroughly heated.  Do not boil.

Makes 4 Servings, approx. 1/ 1/4 cups each.

Per serving:  81 calories; 5 g protein; 1 g fat; 16 g carbohydrate; 134 mg calcium;

1,362 mg sodium; 1 mg cholesterol