Low fat veg soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 79.4
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 497.5 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 3.1 g
- Protein: 3.1 g
View full nutritional breakdown of Low fat veg soup calories by ingredient
Number of Servings: 10
Ingredients
-
3 15-ounce cans fat-free (about 5-1/2 cups) vegetable broth
2 15-ounce cans diced or stewed tomatoes
1 tablespoon minced garlic
1 onion, chopped (about 1 cup)
8 ounces fresh mushrooms, quartered (about 2 cups)
3 zucchini, chopped (about 4 cups)
3 carrots, chopped (about 1 cup)
1 russet potato, skin on, chopped (about 1-3/4 cups)
3 tablespoons chopped fresh parsley
2 tablespoons chopped cilantro (optional)
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Directions
Copied from here - http://www.kitchenparade.com/2003/01/low-fat-vegetable-soup.php
Heat a four-quart Dutch oven on medium heat. Add vegetable broth and tomatoes. Add remaining ingredients as prepared. Cover and bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. With a slotted spoon, transfer 3 cups of the cooked vegetables to a blender or food processor. Add about 1/4 cup cooking liquid and purée until smooth. Return the purée to cooking liquid. Season to taste with salt and pepper and serve.
Serving Size: 10 cups
Number of Servings: 10
Recipe submitted by SparkPeople user BITCHINSAHSA.
Heat a four-quart Dutch oven on medium heat. Add vegetable broth and tomatoes. Add remaining ingredients as prepared. Cover and bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. With a slotted spoon, transfer 3 cups of the cooked vegetables to a blender or food processor. Add about 1/4 cup cooking liquid and purée until smooth. Return the purée to cooking liquid. Season to taste with salt and pepper and serve.
Serving Size: 10 cups
Number of Servings: 10
Recipe submitted by SparkPeople user BITCHINSAHSA.