Garden Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Directions
1-Serving =a Cup Calories =216.2, Total Fat-1.5g, Saturated Fat-1.1g, Polyunsaturated1.1g, Monounsaturated-Fat-1.5g, Cholesterol-6.1mg, Sodium-1,497.8mg, Potassium-2,496.7mg, Total Carb.-43.5g, Fiber-17.0g, Sugar-1.g, Protein-12.6g
Spray large saucepan with cooking spray, Sautee carrot, onion, and garlic clove over low heat. Until soft about 5 minutes. Add broth, cabbage, spinach, tomato paste, basil, oregano and salt and bring to a boil. Reduce heat simmer covered about 15 minute stir zucchini cook 3-4 minutes more serve hot.
Serving Size: 1 Cup =216.2 Calories
Number of Servings: 1
Recipe submitted by SparkPeople user VENIABANKS.
Serving Size: 1 Cup =216.2 Calories
Number of Servings: 1
Recipe submitted by SparkPeople user VENIABANKS.
Nutritional Info Amount Per Serving
- Calories: 216.2
- Total Fat: 1.5 g
- Cholesterol: 6.1 mg
- Sodium: 1,497.8 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 17.0 g
- Protein: 12.6 g
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