Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 38.1
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 383.6 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 2.5 g
- Protein: 2.2 g
View full nutritional breakdown of Rainbow Soup calories by ingredient
Rainbow Soup
Submitted by: JDEFFENDIntroduction
Found this soup on about.com on the low carb diets. Found this soup on about.com on the low carb diets.Number of Servings: 9
Ingredients
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1 medium onion (2 1/2 inches in diameter), chopped
2 large stalks celery, chopped
4 cloves garlic, pressed
1 medium red bell pepper
1 cup chopped carrot (you can use chopped pumpkin, if available)
1 heaping Tablespoon sweet paprika
3 teaspoons turmeric
1/2 teaspoon cinammon
1 bay leaf
A little hot sauce
1 15 oz can tomatoes, chopped
1 large leaf of chard, about 1 and 1/2 cups - can use spinach or other dark leafy green - cut into thin strips
10 oz frozen green beans (or fresh)
Salt and pepper
5 cups stock or broth (I like vegetable or chicken Better Than Boullion - but watch the saltiness)
1 T olive oil
Directions
Prep time to make it easy have everything cut ahead of time and prep time will go down.
1. In a large soup pot, put oil, onion, and celery. Cook on low heat for 5-10 minutes to develop more sweetness in the onion.
2. Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant - another minute or so.
3. Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked. If adding cooked cubed meat such as chicken or turkey, add at this time.
4. Adjust seasonings.
Number of Servings: 9
Recipe submitted by SparkPeople user JDEFFEND.
1. In a large soup pot, put oil, onion, and celery. Cook on low heat for 5-10 minutes to develop more sweetness in the onion.
2. Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant - another minute or so.
3. Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked. If adding cooked cubed meat such as chicken or turkey, add at this time.
4. Adjust seasonings.
Number of Servings: 9
Recipe submitted by SparkPeople user JDEFFEND.
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Member Ratings For This Recipe
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Very Good
