Easy Low Calorie Italian Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
28oz can diced tomatoes, Italian variety preferred - basil, oregano, garlic28 oz chicken broth or boullion1 cup chopped fresh mushrooms, any variety2 cups frozen Italian Blend Vegetables - carrots, green beans, lima beans, cauliflower1 bag frozen seasoning blend, onions and peppers mix diced or use fresh.Garlic, cloves if fresh or garlic powder to tasteBasil, dry, 2 tbsp or to tasteOregano, 1 tbsp or to tasteFresh Ground Black Pepper, 1 tsp or to tasteOlive Oil, 1 tsp
1. Place 1 tsp olive oil in a stockpot and add onions and peppers, saute until onions sweat.
2. Add diced tomatoes and broth. Then add all vegetables, spices to taste and stir to blend, bring to boil. Cover and turn down to simmer for 30 minutes, .
3. Enjoy! Can serve with a sprinkle of grated parmesan or romano cheese on top if desired. Store in refrigerator up to one week or freeze.
Number of Servings: 16
Recipe submitted by SparkPeople user BEACHBLONDE.
2. Add diced tomatoes and broth. Then add all vegetables, spices to taste and stir to blend, bring to boil. Cover and turn down to simmer for 30 minutes, .
3. Enjoy! Can serve with a sprinkle of grated parmesan or romano cheese on top if desired. Store in refrigerator up to one week or freeze.
Number of Servings: 16
Recipe submitted by SparkPeople user BEACHBLONDE.
Nutritional Info Amount Per Serving
- Calories: 42.4
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 830.4 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 1.7 g
- Protein: 0.9 g
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