Low fat veg soup
- Number of Servings: 10
Ingredients
3 15-ounce cans fat-free (about 5-1/2 cups) vegetable broth 2 15-ounce cans diced or stewed tomatoes 1 tablespoon minced garlic 1 onion, chopped (about 1 cup) 8 ounces fresh mushrooms, quartered (about 2 cups) 3 zucchini, chopped (about 4 cups) 3 carrots, chopped (about 1 cup) 1 russet potato, skin on, chopped (about 1-3/4 cups) 3 tablespoons chopped fresh parsley 2 tablespoons chopped cilantro (optional) 1 teaspoon dried basil 1 teaspoon dried oregano Salt and pepper to taste
Copied from here - https://www.kitchenparade.com/2003/01/low-fat-vegetable-soup.php
Heat a four-quart Dutch oven on medium heat. Add vegetable broth and tomatoes. Add remaining ingredients as prepared. Cover and bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. With a slotted spoon, transfer 3 cups of the cooked vegetables to a blender or food processor. Add about 1/4 cup cooking liquid and purée until smooth. Return the purée to cooking liquid. Season to taste with salt and pepper and serve.
Serving Size: 10 cups
Number of Servings: 10
Recipe submitted by SparkPeople user BITCHINSAHSA.
Heat a four-quart Dutch oven on medium heat. Add vegetable broth and tomatoes. Add remaining ingredients as prepared. Cover and bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. With a slotted spoon, transfer 3 cups of the cooked vegetables to a blender or food processor. Add about 1/4 cup cooking liquid and purée until smooth. Return the purée to cooking liquid. Season to taste with salt and pepper and serve.
Serving Size: 10 cups
Number of Servings: 10
Recipe submitted by SparkPeople user BITCHINSAHSA.
Nutritional Info Amount Per Serving
- Calories: 79.4
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 497.5 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 3.1 g
- Protein: 3.1 g
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