Fun veggie soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp garlic, chopped1 tbsp raw sunflower seeds1 tbsp extra virgin olive oil2 large carrots, peeled and sliced3 radishes, cut into chunks5 spears asparagus sliced into bite-size piecesa handful or two of fresh or frozen spinach2 tbsp flaxseed meal1/2 can Amy's organic black bean chili (or just canned black beans)1 cup low-sodium veggie broth1/2 c water1/2 lemonpepper and salt to taste
Sautee garlic and sunflower seeds in olive oil. Add half the broth, and the carrots, turn heat to low. While that's there, go chop your other veggies.
Veggies chopped? Ok, put in the rest of the broth and the 1/2 cup water. Throw in the radishes, asparagus, and spinach. Add the black bean (or the Amy's chili) and flaxseed meal.
Cut lemon into one or two wedges, remove seeds, squeeze juice into soup, and toss the rinds in too.
Cover and let the soup simmer on low heat for 35 or 40 minutes. When the carrots and radishes aren't crunchy anymore, your soup is ready to eat. Add salt and pepper to taste, if you wish.
Number of Servings: 4
Recipe submitted by SparkPeople user EIGHDRIEN.
Veggies chopped? Ok, put in the rest of the broth and the 1/2 cup water. Throw in the radishes, asparagus, and spinach. Add the black bean (or the Amy's chili) and flaxseed meal.
Cut lemon into one or two wedges, remove seeds, squeeze juice into soup, and toss the rinds in too.
Cover and let the soup simmer on low heat for 35 or 40 minutes. When the carrots and radishes aren't crunchy anymore, your soup is ready to eat. Add salt and pepper to taste, if you wish.
Number of Servings: 4
Recipe submitted by SparkPeople user EIGHDRIEN.
Nutritional Info Amount Per Serving
- Calories: 247.9
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 644.3 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 11.2 g
- Protein: 10.1 g
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