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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 62.7
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,355.2 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.5 g

View full nutritional breakdown of Garden Vegetable Soup (very low fat) calories by ingredient
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Garden Vegetable Soup (very low fat)

Submitted by: JAYLEANIE

Introduction

This is wonderful on a cold winter night or while camping. You can put it in the slow cooker and set it for 10 hours and it will be ready when you get home from work.

Tomatoes optional: If you would like to add 2 cups of diced tomatoes you can. I like to add diced tomatoes, but my mother does not like the bitter taste. This is wonderful on a cold winter night or while camping. You can put it in the slow cooker and set it for 10 hours and it will be ready when you get home from work.

Tomatoes optional: If you would like to add 2 cups of diced tomatoes you can. I like to add diced tomatoes, but my mother does not like the bitter taste.
Number of Servings: 12

Ingredients

    1 small Onion
    1 can of corn
    1 cup diced Zucchini
    1 cup red Cabbage, chopped
    1 cup green Cabbage, chopped
    1 package frozen Broccoli (10 oz)
    1 tsp Bay Leaf
    2 cups baby carrots,
    10 cups Chicken Broth
    2 cloves minced Garlic
    2 cans of mushroom

    Can use one package of Lipton Onion Mushroom Soup & Dip Mix.

Directions

In slow cooker or large saucepan, add all the ingredients, except the zucchini. Cook for 10 hours in slow cooker or in saucepan until carrots are tender. 10 minutes before serving add zucchini. Flavor to taste. Serve hot.

I usually like to make a big pot and then freeze some for later when I don't want to cook or I don't have time for a fancy meal, but want to make sure we get our nutrition.

Number of Servings: 12

Recipe submitted by SparkPeople user JAYLEANIE.






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