julie's veggie soup
- Number of Servings: 8
Ingredients
4 cups of water4 chicken bouillon cubes 1 large onion chopped1 cup of chopped carrots1 bunch of broccolli loosly torn1 1/2 -2 cups of green cabbage1 small summer squash sliced thin1/2 tsp oregano1/4 tsp basil1/4 tsp salt3 cloves of garlic crushedNon stick cooking spray
Put water in large pan and dissolve chicken bouillon cubes then add oregano, salt, and basil. Add broccoli and continue to heat water on medium heat. In a large non stick spray with non stick cooking spay. Then saute onion and carrots with garlic in the pan until soft. About 5 min. Add to bouillion water. Spray pan again and add cabbage. Saute until you see soft brown marks and add to water. Last saute squash in pan to get grill marks and add to soup mixture. Let simmer until broccoli is cooked and ready to eat.
Serving Size: 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JBPTEACH.
Serving Size: 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JBPTEACH.
Nutritional Info Amount Per Serving
- Calories: 47.6
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 188.4 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 3.8 g
- Protein: 3.2 g
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