Fall Harvest Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 132.8
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 841.0 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 6.0 g
- Protein: 5.3 g
View full nutritional breakdown of Fall Harvest Soup calories by ingredient
Number of Servings: 6
Ingredients
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-Low sodium chicken broth (3 cups)
-1 can of whole peeled tomatoes with basil (no salt added)
-1 large onion - chopped
-5 cloves of garlic chopped
-2 large celery stalks - chopped
-15 baby carrots - chopped
-2 large zucchini- quartered and chopped
-1/4 green cabbage head - chopped (like for slaw)
-1/2 bag of baby spinach leaves
-chicken boullion cube
-salt & pepper
-EVOO - 1 T
-1.5 T of tomato paste
-Juice of 2 lemons
Directions
-saute chopped onions and garlic into pot with EVOO until translucent
-add celery and carrots and tomato paste until sizzles
-add entire can of whole peeled tomatoes and chicken broth
-add zucchini and cabbage
-adjust seasoning to taste after adding chicken boullion cube
-let it simmer for 10 minutes on medium heat
-add baby spinach and let it simmer for another 5 minutes
-adjust seasoning to taste (I like to lemon juice freshly squeezed from 2 lemons)
-let it simmer and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user PBLOESS.
-add celery and carrots and tomato paste until sizzles
-add entire can of whole peeled tomatoes and chicken broth
-add zucchini and cabbage
-adjust seasoning to taste after adding chicken boullion cube
-let it simmer for 10 minutes on medium heat
-add baby spinach and let it simmer for another 5 minutes
-adjust seasoning to taste (I like to lemon juice freshly squeezed from 2 lemons)
-let it simmer and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user PBLOESS.
Member Ratings For This Recipe
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