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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 39.2
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 220.6 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 1.1 g

View full nutritional breakdown of Taz-Adrenal Recovery Vegetable Soup calories by ingredient
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Taz-Adrenal Recovery Vegetable Soup

Submitted by: PINKSPARKLEMOM

Introduction

Adapted from the Adrenal Fatigue book. A vegetable soup proved helpful in restoring adrenal function. Plus its low-cal, packed with vitamins and healthy. I added cabbage. It is NOT in the original recipie! I recommend using Low-Sodium options when possible, then add sea salt to taste if necessary. I didn't sub low-sodium canned when I typed up this recipe. I adapted it because I wanted lots of veggies to feel full and extra tom juice for vitamins. It makes a LOT. It's hard to measure because there's a lot of veggies. I also will just put it in my crockpot so I don't have to watch it on the stove. Just turn it off when veggies are done. Adapted from the Adrenal Fatigue book. A vegetable soup proved helpful in restoring adrenal function. Plus its low-cal, packed with vitamins and healthy. I added cabbage. It is NOT in the original recipie! I recommend using Low-Sodium options when possible, then add sea salt to taste if necessary. I didn't sub low-sodium canned when I typed up this recipe. I adapted it because I wanted lots of veggies to feel full and extra tom juice for vitamins. It makes a LOT. It's hard to measure because there's a lot of veggies. I also will just put it in my crockpot so I don't have to watch it on the stove. Just turn it off when veggies are done.
Number of Servings: 12

Ingredients

    16 oz Green Beans
    1 cup chopped celery
    3 zucchini, sliced
    1 medium onion, chopped
    about 1 cups chopped cabbage
    2 cup tomoato juice
    2 cup spring water
    2 Tbsp raw honey
    2 tsp paprika
    2 cup chicken broth
    pepper, garlic and any other seasonings to taste
    combine ingredients and simmer for one hour just until veggies are tender.
    I made a double batch the first time and froze some. I didn't like it, though. The veggies were mushy. This is much better fresh or reheated so the veggies are still on the firm side.

Directions

It has a lot of veggies in it. I would say around 12 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user PINKSPARKLEMOM.






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