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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 143.2
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 3,444.7 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 5.9 g
  • Protein: 7.4 g

View full nutritional breakdown of Carrot Vegetable Soup calories by ingredient
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Carrot Vegetable Soup

Submitted by: BLAM123

Introduction

Shaving the carrots into strips (using a vegetable peeler), allows for full carrot flavor as well as super quick cooking! This is a virtually no fat soup and a heck of a large serving that I use as a meal. The cooking time is misleading as you will be dicing and chopping vegetables as the soup cooks! Shaving the carrots into strips (using a vegetable peeler), allows for full carrot flavor as well as super quick cooking! This is a virtually no fat soup and a heck of a large serving that I use as a meal. The cooking time is misleading as you will be dicing and chopping vegetables as the soup cooks!
Number of Servings: 1

Ingredients

    3 cups water
    1 medium shiitake mushroom
    1 medium onion
    1 large celery stalk
    I large plum tomato
    1 cup Bok Choy or Nappa Cabbage
    1 large Jalapeno Pepper
    2 tsp Knoor's Reduced Sodium chicken bullion
    1 large carrot
    Dried Dill Weed (optional)
    1/4 red pepper flakes (optional)

Tips

This is a very filling, no fat soup that I often use as a meal, but can easily be separated as a soup course. I like it spicy (hot), and add 1/4 to 1/2 tsp of red pepper flakes.


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Directions

Dice onion as you bring 3 cups of water to a boil in medium sauce pot. Add onion and chicken bullion to pot and lower heat to keep a low boil.

Dice celery and add to pot

Dice shiitake mushroom and add to pot

Dice tomato and Bok Choy stems and add to pot (bok choy leaves will cook quickly and will be added later)

Dice Jalapeno removing the seeds and add to pot

Using a vegetable peeler, peel rough outer layer and shave entire carrot into ribbons. Add to pot. Also add the bok choy leaves or nappa cabbage.

Allow to cook 3 to 4 minutes and remove from heat.

Serving Size: 1 meal sized serving

Number of Servings: 1

Recipe submitted by SparkPeople user BLAM123.






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