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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 270.7
  • Total Fat: 15.7 g
  • Cholesterol: 49.3 mg
  • Sodium: 825.1 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 23.4 g

View full nutritional breakdown of Chicken Veg Soup with Mung Bean (South Beach style) calories by ingredient
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Chicken Veg Soup with Mung Bean (South Beach style)

Submitted by: KARAPN

Introduction

I like to make up dishes. I made this South Beach style by keeping in mind I wanted 2 cups of veggies including 1/4 c beans and 3 oz protein lean. You can sub any bean for the Mung bean sprouts (if you want) or if you don't want bean in your soup just replace 1/4 of some other low glycemic veggie. Also keep in mind that the garlic, ginger, soy and hot pepper is to taste or sub for another flavor depending on your mood. I like to make up dishes. I made this South Beach style by keeping in mind I wanted 2 cups of veggies including 1/4 c beans and 3 oz protein lean. You can sub any bean for the Mung bean sprouts (if you want) or if you don't want bean in your soup just replace 1/4 of some other low glycemic veggie. Also keep in mind that the garlic, ginger, soy and hot pepper is to taste or sub for another flavor depending on your mood.
Number of Servings: 1

Ingredients

    3 oz - Chicken breast, diced
    1/4 c - Mung Bean (spouts)
    1 c - Green Cabbage, shredded fine
    1/4 c - Red Cabbage, shredded fine
    1/4 c - Celery, cut in strips
    1 c - Chicken Broth (low fat as possible)
    1 Tbsp - EVOO (Extra-Virgin Olive Oil)

    (Seasoning may be altered to taste)
    1/3 Tbsp - Soy Sauce, lite
    1/4 tsp - fresh ginger, minced
    1/4 tsp - fresh garlic, minced (clove)
    1/4 tsp - Red Pepper (of your choice)
    salt only if needed

Directions

I make soups pretty quickly and I get pre-shredded cabbages, fresh herbs in the bottles from the fridge section of many stores.

I saute the veggies until almost soft on med-high (stirring often to prevent scorching) with a splash of the broth and a little extra water as need. Create a circle of the veggies leaving the pan showing in the center. Add your oil and toss the diced chicken in to start browning. Once the chicken is almost completed add the seasons and the broth. Bring to a boil, cover and simmer only until the chicken is done (not always necessary). The smaller the dicing of the chicken quicker it will be done. Prep can be 2 minutes if you buy pre-shredded and cooking can be less than 15 minutes. Quick tip: Use pre-cooked chicken and cut cook time to 5-10 minutes.

Hope you enjoy!

Number of Servings: 1

Recipe submitted by SparkPeople user KARAPN.






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