Kale and Veggie Soup Low Carb

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 108.4
  • Total Fat: 3.4 g
  • Cholesterol: 33.3 mg
  • Sodium: 618.4 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 2.5 g
  • Protein: 13.2 g

View full nutritional breakdown of Kale and Veggie Soup Low Carb calories by ingredient


Introduction

Based on my understanding of the weigh station eating plan, I count 1 cup of soup as 1 protein and 2 veggies Based on my understanding of the weigh station eating plan, I count 1 cup of soup as 1 protein and 2 veggies
Number of Servings: 10

Ingredients

    6 cups chicken broth (use low sodium if sodium is a concern)

    1 pound top sirloin steak, trimmed of all fat and gristle = 12 ounces when done, minced to small bite-sized chuncks

    1/4 cup onion - minced
    2 cups green beans (raw) 1 inch size
    1 cup mushroom pieces, cut small
    1/4 cup sweet bell pepper - yellow or red or both
    6 cups chopped kale - all ribs of the leaves removed!
    1 cup diced yellow squash

    Spices:
    1 teaspoon garlic powder
    Can also add oregano and rosemary if wanted (I like the way they taste)

Directions

In a large stew pot, add broth, meat and all veggies (except kale). Add spices if using any.

Turn on heat and bring soup to a boil. Add Kale a cup at a time, stirring until cooks down a little. Once all kale is added, cook until the squash is soft.

Serve with salad and fruit for dessert.

Serving Size: 10 servings of 1-cup

Number of Servings: 10

Recipe submitted by SparkPeople user NRVLAURA.