Vegetable Soup - lowfat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
1 med Potato, 2 large carrots - sliced1 cup turnip - cubed1 small onion chopped fine1 tbsp minced garlic1 cup frozen corn2 cup homemade chicken stock1 carton Cambell's low sodium chicken broth1 cup vegetable cocktail - low sodium preferred1 cup barley1 tbsp dried oregano1 tbsp dried basil5 bay leafs
Saute vegetables together until onions soften. Add stock, broth, oregano, & basil. Bring to a boil. Boil until other vegetables soft. Add barley, bay leafs, and vegetable cocktail.... simmer until fluids are reduced.
Serving Size: Makes 6 1cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DDBOSS89.
Serving Size: Makes 6 1cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DDBOSS89.
Nutritional Info Amount Per Serving
- Calories: 200.7
- Total Fat: 1.0 g
- Cholesterol: 1.7 mg
- Sodium: 784.7 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 8.2 g
- Protein: 7.6 g
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