Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 47.6
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 129.7 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 3.0 g
- Protein: 2.0 g
View full nutritional breakdown of Garden Vegetable Soup calories by ingredient
Garden Vegetable Soup
Submitted by: LINZW3Introduction
Low Calorie soup; very thick! Low Calorie soup; very thick!Number of Servings: 12
Ingredients
-
8 cups low-sodium chicken broth
6 carrots, peeled and diced
1 large onion, diced
4 teaspoons garlic
1 bag 3-color cole slaw
1 pound frozen green beans
3 tablespoons tomato paste
1 teaspoon basil
1 teaspoon oregano
3 small zucchini, diced
Directions
Bring the broth to a boil.
Add carrots, onion, and garlic and cook for about 5 minutes on medium high.
Add all the remaining ingredients EXCEPT the zucchini and bring to a boil.
Cover, reduce heat to medium and simmer for about 15 minutes or until the beans are tender.
Add the zucchini and cook until the zucchini are tender.
Serve and enjoy!
(Makes 12 1-cup servings.)
Number of Servings: 12
Recipe submitted by SparkPeople user LINZW3.
Add carrots, onion, and garlic and cook for about 5 minutes on medium high.
Add all the remaining ingredients EXCEPT the zucchini and bring to a boil.
Cover, reduce heat to medium and simmer for about 15 minutes or until the beans are tender.
Add the zucchini and cook until the zucchini are tender.
Serve and enjoy!
(Makes 12 1-cup servings.)
Number of Servings: 12
Recipe submitted by SparkPeople user LINZW3.
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