Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1/4 cup  oil
¼ cup flour
1 onion	Peeled, washed, and chopped
4 cups chopped mixed vegetables	(corn, peas, broccoli, green beans etc.)
2 medium carrot	Washed, peeled, and sliced
2 celery stalks	Washed and chopped
2 medium potatoes	Washed, peeled, and diced
2 tablespoons parsley flakes
5 cups low sodium chicken broth
1 cup low fat evaporated milk
1 teaspoon salt
1/4 teaspoon pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat oil in a large pot, add the onion, carrots, and celery, and cook for 15 to 20 minutes, stirring from time to time.  Add flour and stir. Add the potatoes, mixed, and parsley and stir until coated.
2	Stir the broth and cook, partially covered, until potatoes are tender, about 20 minutes.
3	Stir in evaporated milk, add salt and pepper. Reheat without boiling.  Serve hot.	Cook until internal temperature reaches 135°F.