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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 61.2
  • Total Fat: 0.9 g
  • Cholesterol: 0.5 mg
  • Sodium: 382.8 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 3.1 g
  • Protein: 4.6 g

View full nutritional breakdown of diet vegetable soup calories by ingredient
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diet vegetable soup

Submitted by: MPPERDOMO

Introduction

Use as a base for low calorie soups. From Good Housekeeping recipe. Use as a base for low calorie soups. From Good Housekeeping recipe.
Number of Servings: 28

Ingredients

    1 lb carrots, chopped
    1 1/2 lb onions, chopped
    4 large stalks celery, chopped
    2 large cloves garlic, chopped
    1 lb. green cabbage, shreaded
    3/4 lb. green beans, chopped
    1 1/4 lb. zucchini, sliced
    1 28 oz. cans whole tomatoes, broken up
    1 48 oz can chicken broth
    6 c. water
    1 t. salt
    1/4 t. black pepper
    2 8-9 oz bags baby spinach leaves

Directions

Coat a 12 qt. stock pot with cooking spray and saute carrots, onions and celery over medium-high heat. Add garlic and cook 8 minutes or until vegetables begin to soften, stirring occasionally. When vegetables are tender-crisp add tomatoes, cabbage, green beans, broth, eater, salt and pepper. Heat to boiling over high heat, stirring occasionally. Increase heat to high, add zucchini and spinach and heat to boiling. Reduce heat to low, cover and simmer 10 minutes or until vegetables are tender.

Number of Servings: 28

Recipe submitted by SparkPeople user MPPERDOMO.






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