½ c. canned low-sodium beef broth
½ c. canned low-sodium chicken broth
¼ c. chopped celery
¼ c. chopped onion
¼ c. chopped green bell pepper
1 Tbsp. cornstarch
2 c. fat-free evaporated milk or half-and-half cream
1 c. shredded corned beef
¾ c. canned sauerkraut
1 c. shredded Swiss cheese
Freshly ground black pepper, to taste
Bring beef and chicken broths, celery, onion and green pepper to a boil in a heavy saucepan; reduce heat. Simmer until the vegetables are tender, about 5 minutes.
Dissolve cornstarch in the milk and stir into soup. Simmer until soup thickens.
Add corned beef and sauerkraut; heat through. Stir in cheese just until melted. Do not allow to boil; season with pepper. —8 servings.
• Exchange (per serving): 190 calories, 4.5 g fat, 4.5 g saturated fat, 17 g protein, 11 g carbohydrate, 40 mg cholesterol, 1 g fiber, 500 mg sodium.