LYNN'S LOW CAL VEGETABLE SOUP

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 62.9
  • Total Fat: 1.3 g
  • Cholesterol: 4.3 mg
  • Sodium: 497.4 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 2.4 g

View full nutritional breakdown of LYNN'S LOW CAL VEGETABLE SOUP calories by ingredient


Introduction

I first made this soup when I was trying to loose weight, but it's good enough to eat even when your not on a diet. I first made this soup when I was trying to loose weight, but it's good enough to eat even when your not on a diet.
Number of Servings: 12

Ingredients

    Butter, 1Tbsp
    Onion, 1c chopped
    Sweet red pepper, 1/2c chopped
    Carrots, 2c thinly cut
    Celery, 1c thinly cut
    Cabbage, 3c thinly cut
    Small zucchini,thinly cut
    Frozen green beans, 3c
    V8 juice, 33.5 fl oz
    Chicken broth, 32 fl oz
    Worcestershire Sauce, 2Tbsp
    2 Bay leaves
    Dry Basil
    Garlic powder
    Salt and pepper

Tips

I love this soup just as it is, but sometimes I want or need more protein and/or a more substantial meal. No problem, just cut up some leftover chicken and/or canned beans add some crusty french bread and you have that, too.


Directions

Over medium heat, in a large pan with a lid, saute the onion, red pepper,herbs and spices in the butter for about 5 minutes. Then add the rest of the ingredients to pan, mixing well. Continue to cook for about 90 min or until vegetables are tender.

Serving Size: makes about 12 - 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user LYNNIEPOO59.