Low Cal/Low Carb Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 Medium head of cabbage chopped1 large red bell pepper chopped1 can diced tomatoes with green chiles5 large celery stalks chopped1 6 oz can chopped green chiles1 Tbsp dehydrated onion flakes2 Tbsp chopped fresh cilantro1 Tbsp dried oregano (I like Mexican more flavor)Black pepper to taste- I like fresh ground1/4 cup Balsamic vinegar4 cups low sodium organic chicken broth
In a soup pot or Dutch oven or even the crock pot, add all ingredients and bring to a boil. Turn down and simmer for about 45 minutes or until cabbage and peppers are tender to your liking. In a crockpot cook about 5 hours on low. I make this in my crockpot while I clean house on the weekends or while I am at work. Yields about 10 2 cup servings at only 51 calories each. Sub veggie broth for chicken broth for a vegetarian version. Make sure your chicken broth has no MSG I use Trader Joe's free range organic low sodium chicken broth. Check health food section of grogery store if you don't have a Trader Joe's close by.
Number of Servings: 10
Recipe submitted by SparkPeople user SAVAGEAMAYA.
Number of Servings: 10
Recipe submitted by SparkPeople user SAVAGEAMAYA.
Nutritional Info Amount Per Serving
- Calories: 51.0
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 471.6 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 3.4 g
- Protein: 2.6 g
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