Dr. Oz's Diet Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Prep: 20 minutesCook: 50 minutesMakes: 28 cups•1 lb. carrots, sliced•3 med. onions (1 1/2 lbs.), chopped (4 c.)•4 lg. stalks celery, sliced•2 lg. cloves garlic, crushed with press•2 cans (28 oz. each) whole tomatoes in juice•1/2 sm. head green cabbage (1 lb.) thinly sliced (6 c.)•3/4 lb. green beans, trimmed and each cut into thirds•1 can (48 to 49 oz.) chicken broth•6 c. water•Salt and pepper•3 med. zucchini (1 1/4 lbs.), sliced into half-moons•2 bags (6 oz. each) baby spinach leaves
1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.
Each cup: About 45 calories, 2 g protein, 9 g carbohydrate, 1 g total fat (0 g saturated), 4 g fiber, 0 mg cholesterol, 410 mg sodium.
Try one of these seven simple variations:
•Minestrone Soup
•Mexican Chicken Soup
•Greek Fish Stew
Read more: Soup Diet Basic Recipe - Hearty Vegetable Soup - Good Housekeeping
Serving Size: 28 cups
Number of Servings: 1
Recipe submitted by SparkPeople user BRECA02.
2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.
Each cup: About 45 calories, 2 g protein, 9 g carbohydrate, 1 g total fat (0 g saturated), 4 g fiber, 0 mg cholesterol, 410 mg sodium.
Try one of these seven simple variations:
•Minestrone Soup
•Mexican Chicken Soup
•Greek Fish Stew
Read more: Soup Diet Basic Recipe - Hearty Vegetable Soup - Good Housekeeping
Serving Size: 28 cups
Number of Servings: 1
Recipe submitted by SparkPeople user BRECA02.
Nutritional Info Amount Per Serving
- Calories: 677.8
- Total Fat: 6.4 g
- Cholesterol: 30.0 mg
- Sodium: 7,038.9 mg
- Total Carbs: 141.3 g
- Dietary Fiber: 49.8 g
- Protein: 36.3 g
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