SLOW CARB VEGGIE SOUP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 TSP OLIVE OIL1 C DICED ONION1 C DICED CELERY1 C. DICED ZUCCHINI 4 TSP. DICED GARLIC4 C. ORGANIC VEGETABLE STOCK1 C. SHREDDED OR THINLY SLICED CARROTS1 CAN (15 OZ) BUTTER BEANS1 CAN BLACK BEANS1 CAN TBLS NORTHERN BEANS1 T PARSLEY4 TSP OREGANO1 TBLS BLACK PEPPER4 TSP BASIL1/4 TSP THYME2 C. FRESH BABY SPINACH, CHOPPED1/3 C. QUINOA1/3 C. BROWN RICE
Saute in olive oil the onions, celery, zucchini, and garlic until onions are translucent.
Add stock, tomatoes, beans carrots and spices. Simmer 15 minutes. Add rice, quinoa and spinach. Simmer additional 20 minutes.
Serving Size: MAKES 8 1-CUP SERVINGS
Number of Servings: 8
Recipe submitted by SparkPeople user ROSIECOOKS1.
Add stock, tomatoes, beans carrots and spices. Simmer 15 minutes. Add rice, quinoa and spinach. Simmer additional 20 minutes.
Serving Size: MAKES 8 1-CUP SERVINGS
Number of Servings: 8
Recipe submitted by SparkPeople user ROSIECOOKS1.
Nutritional Info Amount Per Serving
- Calories: 287.6
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 818.4 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 12.0 g
- Protein: 11.0 g
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