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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 92.5
  • Total Fat: 2.5 g
  • Cholesterol: 17.6 mg
  • Sodium: 266.5 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 7.6 g

View full nutritional breakdown of Chicken vegetable soup calories by ingredient
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Chicken vegetable soup

Submitted by: ANGIEMIZELL

Introduction

This is made primarily from canned veggies as we travel in a travel trailer full time and have no room for fresh or frozen. You can easily substitute fresh or frozen as you desire. This is made primarily from canned veggies as we travel in a travel trailer full time and have no room for fresh or frozen. You can easily substitute fresh or frozen as you desire.
Number of Servings: 20

Ingredients

    1 large onion, chopped
    1 can green beans (drained)
    1 can carrots (diced or sliced) (drained)
    1 can whole kernel corn (drained)
    1 small can english peas (drained)
    1 can diced potatoes (drained)
    1 can black eye or purple hull peas (drained)
    2 lg cans chunk chicken
    1 large can petite diced tomatoes

    Saute onion in 2 tsp water until translucent. Add all other ingredients to pot. Use tomato can and add 1 can of water. Salt and pepper to taste. Cover and bring to a boil. Cook until black eye or purple hull peas are done. Usually simmer about an hour.

    This makes a very large pot of soup. You can add any veggies you like. I've added squash, okra and other veggies depending on what I have at the time.

    You can modify this recipe with 1 pound of lean hamburger meat. In that case, I fry the meat, drain it and then rinse it with HOT water to eliminate all grease. It tastes completely different but still a low calorie, healthy meal that is full of flavor.

Directions

This makes a very large pot of soup. I estimate about twenty - one cup servings.

Number of Servings: 20

Recipe submitted by SparkPeople user ANGIEMIZELL.






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