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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 200.7
  • Total Fat: 1.0 g
  • Cholesterol: 1.7 mg
  • Sodium: 784.7 mg
  • Total Carbs: 42.9 g
  • Dietary Fiber: 8.2 g
  • Protein: 7.6 g

View full nutritional breakdown of Vegetable Soup - lowfat calories by ingredient
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Vegetable Soup - lowfat

Submitted by: DDBOSS89


Number of Servings: 6

Ingredients


    1 med Potato,
    2 large carrots - sliced
    1 cup turnip - cubed
    1 small onion chopped fine
    1 tbsp minced garlic
    1 cup frozen corn
    2 cup homemade chicken stock
    1 carton Cambell's low sodium chicken broth
    1 cup vegetable cocktail - low sodium preferred
    1 cup barley
    1 tbsp dried oregano
    1 tbsp dried basil
    5 bay leafs


Tips

This soup can also be done in a crock pot. Add all ingredients and cook on low 6 - 8 hours.
I often cook as directed and then put in Crockpot to keep warm.


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Directions

Saute vegetables together until onions soften. Add stock, broth, oregano, & basil. Bring to a boil. Boil until other vegetables soft. Add barley, bay leafs, and vegetable cocktail.... simmer until fluids are reduced.

Serving Size: Makes 6 1cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user DDBOSS89.






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