Vegetable Weight Loss Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
4 cup College Inn Chicken Broth - 99% Fat Free 1 cup, chopped Carrots, raw 1 cup, chopped Onions, raw 3 oz Spinach - Dole Baby Spinach .5 cup pieces Mushrooms, cooked 2 clove Garlic 1 cup, chopped Cabbage, fresh 1 cup, sliced Zucchini 1 cup, sliced Summer Squash 1 tsp Pepper, black .5 tsp Thyme, ground 1 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA) 1 cup Del Monte Petite Cut Diced Tomatoes 1 tbsp Extra Virgin Olive Oil
1. In frying pan with 2 T. olive oil, sauté onions and carrots on medium heat until almost cooked, then add mushrooms and minced garlic and sauté another 3-4 minutes.
2. In large pot, add chicken broth and bring to a boil. Add all ingredients to broth and simmer on low heat for 30-45 minutes. Adjust seasoning to taste.
NOTE: Add cooked chicken or beans for protein but this will change the caloric and nutritional info.
Serving Size: Makes 8 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user CORIFUQUA.
2. In large pot, add chicken broth and bring to a boil. Add all ingredients to broth and simmer on low heat for 30-45 minutes. Adjust seasoning to taste.
NOTE: Add cooked chicken or beans for protein but this will change the caloric and nutritional info.
Serving Size: Makes 8 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user CORIFUQUA.
Nutritional Info Amount Per Serving
- Calories: 95.1
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 881.1 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 4.6 g
- Protein: 3.5 g
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