Asian spice veggie soup
- Number of Servings: 8
Ingredients
Ingredients: Broccoli, fresh, .5 bunch (remove)Zucchini, 1 cup, sliced (remove)Swanson Chicken Broth 99% Fat Free, 4 cup (remove)Swanson Chicken Broth 99% Fat Free, 2 cup (remove)Red Ripe Tomatoes, 1 medium whole (2-3/5" dia) (remove)*Del Monte Petite Cut Diced Tomatoes, 2 cup (remove)Baby Carrots, raw, 200 grams (remove)Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)Cinnamon, ground, 2 tbsp (remove)Garlic, 2 tsp (remove)*Cumin seed, 1 tbsp (remove)Pepper, red or cayenne, .5 tsp (remove)Ginger Root, 2 tsp (remove)Mushrooms, fresh, 5 large (remove)Mushrooms, canned, 1 cup (remove)*Texas Pete Chili Sauce, 2 tsp (remove)
chop all and simmer everything for 4 hours
add cilantro and grren onions last hour
szechwan chili sauce not texas sauce
Number of Servings: 8
Recipe submitted by SparkPeople user MSWENDI42.
add cilantro and grren onions last hour
szechwan chili sauce not texas sauce
Number of Servings: 8
Recipe submitted by SparkPeople user MSWENDI42.
Nutritional Info Amount Per Serving
- Calories: 71.3
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 622.0 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 5.1 g
- Protein: 4.7 g
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