Vegetable Soup - low carb

Name: Vegetable Soup - low carb Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 11
Ingredients: 1 cup chopped leeks; 1 tbs minced garlic; 3 tbs extra-virgin olive oil; 1 cup chopped celery; 2 bags frozen zucchini; 2 bags frozen asparagus; 2 bags frozen spinach (or other leafy greens); 2 tbs Better-Than-Bouillon (vegetable base); 1 tbs jalape�o granules (or jalape�o salt); salt/pepper/spices to taste.; lime juice (optional at time of serving)

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 11

Ingredients

1 cup chopped leeks1 tbs minced garlic3 tbs extra-virgin olive oil1 cup chopped celery2 bags frozen zucchini2 bags frozen asparagus2 bags frozen spinach (or other leafy greens)2 tbs Better-Than-Bouillon (vegetable base)1 tbs jalape�o granules (or jalape�o salt)salt/pepper/spices to taste.lime juice (optional at time of serving)

Directions

In a very large soup pot, sautee first leeks and garlic in the olive oil for 2-3 minutes, add chopped celery and sautee a couple of minutes more. Add the rest of the ingredients and boiling water to cover, about 3 qts (add extra for a soupier dish). Bring to a boil and then lower heat and cook for 20-30 minutes. Serve with lime juice from 1/2 lime for extra flavor.

Serving Size:�makes 11 2-cup servings

Servings Per Recipe: 11

Nutritional Info Amount Per Serving

Calories: 92.4
Total Fat: 4.2 g
Cholesterol: 0.0 mg
Sodium: 152.4 mg
Total Carbs: 8.0 g
Dietary Fiber: 2.8 g
Protein: 3.4 g

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