Low Cal/Low Carb Vegetable Soup

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Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 51.0

Total Fat: 0.4 g
Cholesterol: 0.0 mg
Sodium: 471.6 mg
Total Carbs: 11.1 g
Dietary Fiber: 3.4 g
Protein: 2.6 g

View full nutritional breakdown of Low Cal/Low Carb Vegetable Soup calories by ingredient

Introduction

Very Low Cal at about 51 per serving! Very Low Cal at about 51 per serving!

Minutes to Prepare: 30

Minutes to Cook: 60

Number of Servings: 10

Ingredients

1 Medium head of cabbage chopped

1 large red bell pepper chopped

1 can diced tomatoes with green chiles

5 large celery stalks chopped

1 6 oz can chopped green chiles

1 Tbsp dehydrated onion flakes

2 Tbsp chopped fresh cilantro

1 Tbsp dried oregano (I like Mexican more flavor)

Black pepper to taste- I like fresh ground

1/4 cup Balsamic vinegar

4 cups low sodium organic chicken broth

Directions

In a soup pot or Dutch oven or even the crock pot, add all ingredients and bring to a boil. Turn down and simmer for about 45 minutes or until cabbage and peppers are tender to your liking. In a crockpot cook about 5 hours on low. I make this in my crockpot while I clean house on the weekends or while I am at work. Yields about 10 2 cup servings at only 51 calories each. Sub veggie broth for chicken broth for a vegetarian version. Make sure your chicken broth has no MSG I use Trader Joe's free range organic low sodium chicken broth. Check health food section of grogery store if you don't have a Trader Joe's close by.

Number of Servings: 10

Recipe submitted by SparkPeople user SAVAGEAMAYA.