Egg Drop Soup with Mixed Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Swanson Chicken Broth 33% Less Sodium, 4 cup=2 14.5oz cans*Kikkoman Lite Soy Sauce, .33 tbsp=3t Low SodiumGV Frozen Mixed Vegetables, 1 cup Ginger, ground, 1 tspEgg, fresh, 1 extra largeHy-Vee 100% Liquid Egg Whites, 6 tbsp=1/3 Cup Red Pepper Flakes (optional)
Add everything but the eggs in a 3qt soup pan or whatever pan works for you. When vegetables are tender. Turn down heat to a slow boil. Whisk together eggs, then drizzle them in with a spoon. I wait a few seconds in between drizzles. When all egg mixture is in the pan, boil 1-2 minutes to make sure eggs are cooked.
Serving Size: 1 C = 1 Serving makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user CJVEIK.
Serving Size: 1 C = 1 Serving makes 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user CJVEIK.
Nutritional Info Amount Per Serving
- Calories: 39.0
- Total Fat: 0.9 g
- Cholesterol: 36.0 mg
- Sodium: 462.9 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 0.5 g
- Protein: 4.8 g
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