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Recipes I've Shared:
This soup is an excellent source of protein and fiber. You can make it with stock, but I chose to use water to make it a low-sodium recipe.
The best way to purée the soup is to use an immersion blender. A regular blender will do, but hold the lid down with a tea towel and don't fill the blender all the way. The hot soup will cause the lid to pop a bit!
Depending on how long you let the soup simmer, this recipe yields about 8 cups of soup. I ran the nutrition based on a serving size of 1 cup.