Southwestern Broccoli Cheese Soup

4 cups water
4 reduced-sodium chicken bouillon cubes or vegetable bouillon cubes
4 cups fresh broccoli florets
3 cups frozen southern-style hash brown potatoes
1 cup chopped carrots
1 cup chopped celery
1/2 teaspoon each salt and pepper
3 tablespoons all-purpose flour
2 cups fat-free milk
6 ounces reduced-fat process cheese (Velveeta), cubed
1 cup chunky salsa

In a large saucepan, combine the water, bouillon cubes, vegetables, salt and pepper. Bring to boil. Reduce heat; cover and simmer for 8–10 minutes or until the vegetables are tender. Combine the flour and milk until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese; cook and stir until cheese is melted. Add the salsa; cook and stir until heated through.

Yield: 9 servings (about 2 quarts)

Nutrition Analysis: One serving (1 cup) equals 160 calories, 3 g fat (1 g saturated fat), 9 mg cholesterol, 883 mg sodium, 27 g carbohydrate, 3 g fiber, 9 g protein.

Diabetic Exchanges: 1 1/2 starch, 1 vegetable