Low Calorie, Spicy, Delicious, Nutritious Tomato Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
Garlic, 1 cup Onions, raw, 1 large Crushed Tomatoes, 784 grams kale, raw, 4 cups chopped (remove)Cabbage, napa, 4 cups choppedBird's Eye, Mixed Vegetables, Frozen 1 cup*Publix Vegetable Soup Mix - frozen, 1 cup Carrots, raw, 1 cup, chopped Oregano, ground, 2 tsp Chili powder, 2 tbsp Bay Leaf, 1 tsp, crumbled Parsley, dried, 4 tbsp *Knoor Chicken flavor Bullion granuals, 8 tsp Pepper, black, 2 tsp
Start with about 25 - 30 cloves of peeled garlic and one coarsely chopped onion in a thick pot over medium high heat- you don't need oil here- the garlic and onions will just brown a little faster - once this happens add a table spoon of water cover to let them sweat out for a bit. Puree the softened mixture in food processor. Put back into pot and let simmer for another minute on lower heat till the puree is a nice warm, light brown color. Add canned tomatoes, and about three cans of water, fresh carrots, bullion, and all other spices: bay leaf, parsley, oregano, chili powder and flakes, and pepper. Let simmer till carrots are slightly tender. Add frozen veggies let simmer for about 7 minutes, then add the chopped kale and cabbage and let simmer for another 10 minutes uncovered on slightly higher heat. Enjoy!
Serving Size: 1 and 1/2 cups
Serving Size: 1 and 1/2 cups
Nutritional Info Amount Per Serving
- Calories: 80.2
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 927.8 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 3.3 g
- Protein: 4.0 g
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