A LSSR: ZERO CALORIE VEGGIE SOUP BASE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3.4 cups (about 1 box) of 99% fat free chicken broth andenough water to cover veggies if the broth doesn't (or other broth)Chop all veggies to whatever size you enjoy in your soup1 CUP EACH (CHOPPED):corn broccolicelery onions zuchini summer yellow squashcauliflower cabbagecarrotsasparagus peasgreen beansvariations: use any mix of veggies you prefer (or have on hand).
Clean, chop and measure vegitables. If using a combo of fresh veggies and some that are frozen, cook the fresh batch til just tender then add the frozen. Place veggies in a soup pot. Bring to a boil then turn to simmer, cover pot leaving a slight tilt for steam to escape. Cooking time will varry depending on the size you cut the ingredients. It can range from 5 to 15 min. or longer. I like to cook it until the veggies are just barely cooked so they retain as many nutrients as possible and have a nice crunch as you will simmer them more when you finish the soup. This can be frozen then thawed out overnight in the refrigerator for later use (or thaw gently in mirowave).
Makes 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LADY-SHERRY.
Makes 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LADY-SHERRY.
Nutritional Info Amount Per Serving
- Calories: 97.1
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 455.8 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 5.4 g
- Protein: 6.1 g
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