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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 117.5
  • Total Fat: 3.1 g
  • Cholesterol: 3.3 mg
  • Sodium: 728.9 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 5.7 g
  • Protein: 3.8 g

View full nutritional breakdown of lo cal veggie soup calories by ingredient
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lo cal veggie soup

Submitted by: TERRI101959

Introduction

a late seaon all-garden soup a late seaon all-garden soup
Number of Servings: 12

Ingredients

    6 carrots, peeled and chopped into 1/2" dice
    3 cups chopped and washed leeks, white and light green
    1 1/2 cups chopped fennel bulb
    1 cup chopped celery
    4 cups rutabaga, peeled and chopped into 1/2" dice
    1 head green cabbage, cored and chopped
    2 Tablespoons olive oil
    2 quarts (or more) of lowfat chicken stock
    2 bay leaves (fresh if possible)
    various herbs like sage and thyme
    1/2 cup chopped fresh parsley

Tips

substitute as you like, but don't leave out the fennel.


Directions

saute carrots, leeks, fennel and celery in olive oil until tender. Add stock & bay leaves along with rutabaga. Tie other herbs except parsley and put in pot (in order to pull out later). Simmer soup until rutabaga is tender 45 minutes or so. Shut off heat and add cabbage and parsley. Serve when cabbage is tender-crisp, removing bay leaves and tied herbs.

Serving Size: makes 12 large servings

Number of Servings: 12

Recipe submitted by SparkPeople user TERRI101959.






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