My Take on Zero Point Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
9 cups Reduced Sodium Chicken Broth3 large cloves Garlic, minced1 tbsp Garlic Tomato Paste7 cups shredded Green Cabbage1 large or 2 small Yellow Onions, diced3 cups chopped Baby Carrots2 cups Frozen Peas1 28 oz can low sodium Diced Tomatoes1/2 tsp oregano1/8 tsp cayenne pepperblack pepper to taste (approx 1 tsp)
Spray a pot with non-stick spray. Saut� the onion, garlic and carrots for about 5 minutes.
Add broth, Tomato paste, cabbage, peas, oregano, cayenne, black pepper and tomatoes.
Simmer about 10 to 15 minutes on medium high heat. Reduce heat to medium low and let simmer for at least 1.5 hours. I don't like chunks, so I use my hand held mixer to blend it into a thicker soup.
Makes approximately 14 x 1 cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user DEANAC20.
Add broth, Tomato paste, cabbage, peas, oregano, cayenne, black pepper and tomatoes.
Simmer about 10 to 15 minutes on medium high heat. Reduce heat to medium low and let simmer for at least 1.5 hours. I don't like chunks, so I use my hand held mixer to blend it into a thicker soup.
Makes approximately 14 x 1 cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user DEANAC20.
Nutritional Info Amount Per Serving
- Calories: 87.6
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 521.4 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 5.6 g
- Protein: 5.6 g
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