Cabbage and Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 cup onion chopped1 head of green cabbage6-10 cloves of garlic12 cups of water5 Tablespoons of chicken bouillon2- 14.5 oz can of diced tomatoes with italian seasoning2- 14.5 oz can drained green beans or dark red kidney beans (Kidney beans adds aprox 30 calories per 1 cup serving)2 cup diced carrotsSalt & Pepper to tasteoregano and parsley if desired
Using zero calorie cooking spray, spray the bottom of a large stewing pot and heat over medium heat. Add onion and garlic and allow for them to cook until tender but crisp--about 5 minutes.
Add water, chicken bouillon to pot and season with salt and pepper to taste and raise heat to medium-high. Bring to a boil and add cabbage. Cook cabbage at a boil until just wilted about 10 minutes.
Add undrained tomatoes, drained green beans(or kidney beans) and carrots to pot and bring to a boil. Reduce heat and simmer for 15 to 25 minutes or until desired tenderness of veggies.
Number of Servings: 20
Recipe submitted by SparkPeople user CDISHMAN1.
Add water, chicken bouillon to pot and season with salt and pepper to taste and raise heat to medium-high. Bring to a boil and add cabbage. Cook cabbage at a boil until just wilted about 10 minutes.
Add undrained tomatoes, drained green beans(or kidney beans) and carrots to pot and bring to a boil. Reduce heat and simmer for 15 to 25 minutes or until desired tenderness of veggies.
Number of Servings: 20
Recipe submitted by SparkPeople user CDISHMAN1.
Nutritional Info Amount Per Serving
- Calories: 37.3
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 301.9 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 2.4 g
- Protein: 1.0 g
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