1. Remove frozen vegetables from freezer. Let stand at room temperature to thaw slightly.
2. In 4-quart saucepan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until tender. Add broth, potato, celery and bay leaf. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
3. Remove frozen vegetables from pouches; add vegetables and milk to mixture in saucepan. Heat to just boiling, stirring frequently to break up frozen vegetables. Reduce heat and simmer, uncovered, about 5 minutes or until vegetables are tender. Remove and discard bay leaf. Sprinkle individual servings with green onion.
High Altitude (3500-6500 ft): No change.
1 Serving: Calories 260 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2.5g); Cholesterol 10mg; Sodium 990mg; Potassium 460mg; Total Carbohydrate 35g (Dietary Fiber 5g); Protein 7g
% Daily Value: Vitamin A 15%; Vitamin C 25%; Calcium 10%; Iron 2%; Vitamin D 6%; Folic Acid 4%
Exchanges: 2 Starch, 1/2 Other Carbohydrate, 2 Fat