Japanese Onion and Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 76.4
  • Total Fat: 0.6 g
  • Cholesterol: 7.1 mg
  • Sodium: 945.3 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.2 g

View full nutritional breakdown of Japanese Onion and Veggie Soup calories by ingredient
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A light, broth-based soup with fresh vegetables and a mild flavor A light, broth-based soup with fresh vegetables and a mild flavor
Number of Servings: 4


    1 cup fresh Cabbage, chopped in thin strips
    2 Carrots, peeled and cut
    2 stalks Celery (with leaves), chopped
    1 envelope Onion soup mix
    8-12 oz fresh sliced Mushrooms
    1-2 balls of angel hair Pasta
    2 tsp minced Garlic
    1 tsp fresh minced Ginger
    1/2 tsp Salt
    5 cups Water


Saute ginger, garlic, celery, and carrot in a dutch oven (use non-stick spray or 2 tsp canola oil if you worry about sticking) for about 5 minutes on medium heat.

Add water, soup mix, salt, and cabbage to soup and bring to a boil. Let simmer for 10 minutes.

Add pasta and mushrooms and simmer for another 4 minutes or until pasta is tender.

Serve and enjoy! Makes approximately 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user HEATHER8WC.

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