Roasted Tomato and Vegetable soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 97.2
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 769.2 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 4.4 g
- Protein: 5.6 g
View full nutritional breakdown of Roasted Tomato and Vegetable soup calories by ingredient
Introduction
This soup is very easy to make and diabetes T2 friendly. This soup is very easy to make and diabetes T2 friendly.Number of Servings: 8
Ingredients
-
* 1 tablespoon oil, olive
* 1 medium onion(s), chopped
* 1 stalk(s) celery, sliced
* 1 medium carrot(s), chopped
* 1 teaspoon garlic, minced
* 3 can(s) broth, reduced-sodium chicken, 14 ounces each
* 2 cup(s) squash, butternut, cut-up, peeled, and seeded
* 14 1/2 ounce(s) tomatoes, fire-roasted, diced, or diced tomatoes, undrained
* 1 can(s) beans, white kidney, 15-19 ounces, rinsed and drained
* 1 small zucchini, halved lengthwise and sliced
* 1 cup(s) broccoli florets
* 1 tablespoon oregano, fresh, or 2 teaspoons dried oregano, crushed
* 1/4 teaspoon salt
* 1/4 teaspoon pepper, black
* cheese, shredded Parmesan
Directions
This is from www.everydayhealth.com and it allows 8 portions:
Recipe Tip:
Slow Cooker Version: Omit olive oil. In a 3 1/2- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.
Preparation
1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.
2. Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user BUENO40.
Recipe Tip:
Slow Cooker Version: Omit olive oil. In a 3 1/2- to 4-quart slow cooker combine onion, celery, carrot, garlic, broth, squash, tomatoes, beans and dried oregano (if using). Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using low-heat setting, turn cooker to high-heat setting. Add zucchini, broccoli, fresh oregano (if using), salt and pepper. Cover and cook 30 minutes more. Serve as above.
Preparation
1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic; cook for 5 minutes.
2. Stir in broth, squash, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user BUENO40.