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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 62.1
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 188.2 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 4.1 g

View full nutritional breakdown of Super Nutritious Low Cal Veggie Soup calories by ingredient
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Super Nutritious Low Cal Veggie Soup

Submitted by: METAMORPH2010

Introduction

All veggies and broth in this soup -- packed with nutrition and low in calories All veggies and broth in this soup -- packed with nutrition and low in calories
Number of Servings: 6

Ingredients

    1 tetrapak Pacific low sodium chicken broth (1L / 4 cups) or other comparable soup stock
    255 g (1-1/2 c) Signal mixed frozen vegetables (or other veggie mix that has lima beans)
    170 g (1 c) "spaghetti mix" frozen vegetables (onions, celery, carrots, bell peppers)
    190 g (1 c) frozen chopped spinach
    1 Tbsp herb mix (I used Shadoblix seasoning)
    1/4 tsp Herbamare seasoned sale (omit if you can tolerate very low sodium soups or if you don't use a low sodium soup to start with)
    2 cloves garlic
    1 Tbsp lemon juice (I used Santa Cruz)

Tips

Can add or leave out anything you want according to tastes. This has less sodium than in standard canned veggie soups and is a good stepping stone for somebody (i.e., me!) trying to reduce sodium. This soup is vegan, very low calorie, and gluten-free. This has 1+ servings of veggies per 1-cup serving of soup (1-3/4 cups veggies per 1-1/2 cup serving of soup).


Directions

Combine everything and simmer at least until hot and as long as you can to blend flavours.

Serving Size: Makes 6-1/2 cups total (serving size calculated based on 1 cup)

Number of Servings: 6.5

Recipe submitted by SparkPeople user METAMORPH2010.






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