Vegetable Soup (low carb vegetarian)

Name: Vegetable Soup (low carb vegetarian) Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 10
Ingredients: 16 fl oz Tomato juice with salt added; 1 can (29 oz) (401 x 411) Pureed Tomatoes; 1 large Onions raw; 1 tsp Garlic; 2 package (10 oz) Spinach fresh; 4 cup sliced Summer Squash; 3 cup shredded Cabbage chinese (pak-choi) raw; 1 cup diced Celery raw; 2 tbsp Molasses blackstrap; 2 cup Great Value Diced Tomatoes (in Tomato juice); 1 cup Green Beans (snap); 1 cup Beans yellow (snap raw); 3 tsp Veg Stock: Bouillon Swiss Vegetable (by XXNEATZXX); 2 tbsp Basil; 1 tsp Oregano ground; 1 tsp Thyme ground

Minutes to Prepare: 15
Minutes to Cook: 8

Number of Servings: 10

Ingredients

16 fl oz Tomato juice, with salt added 1 can (29 oz) (401 x 411) Pureed Tomatoes 1 large Onions, raw 1 tsp Garlic 2 package (10 oz) Spinach, fresh 4 cup, sliced Summer Squash 3 cup, shredded Cabbage, chinese (pak-choi), raw 1 cup, diced Celery, raw 2 tbsp Molasses, blackstrap 2 cup Great Value Diced Tomatoes (in Tomato juice) 1 cup Green Beans (snap) 1 cup Beans, yellow (snap, raw) 3 tsp Veg Stock: Bouillon Swiss Vegetable (by XXNEATZXX) 2 tbsp Basil 1 tsp Oregano, ground 1 tsp Thyme, ground

Directions

Add all ingredients to electric pressure cooker. Add extra vegetables if desired to reach the "full" line in your cooker. Add water to reach fill line. (2-4 cups) Cook for 8 minutes. After allowing pressure to escape, open cooker to cool. You can add more water if soup seems to thick. Puree using a stick blender or an electric blender. Fill 24 oz cottage cheese containers to freeze and use at your convenience. Serve this soup with quiche at breakfast to start your day with a power house of vegetables.

Serving Size: 2 cup

Number of Servings: 10

Recipe submitted by SparkPeople user KHEBERER.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 101.0
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 620.5 mg
Total Carbs: 21.0 g
Dietary Fiber: 5.4 g
Protein: 5.3 g

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