Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 120.0
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,411.0 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 5.6 g
  • Protein: 3.7 g

View full nutritional breakdown of Vegetable Soup calories by ingredient


Introduction

I eat this soup with either salad, a chicken salad or other type of sandwich on pita. Very low fat and very filling. Can be eating for lunch or dinner or just as an afternoon snack. I eat this soup with either salad, a chicken salad or other type of sandwich on pita. Very low fat and very filling. Can be eating for lunch or dinner or just as an afternoon snack.
Number of Servings: 7

Ingredients

    Knorr, chicken flavor bouillon, 10 tsp
    Potato, 1 large (3" to 4-1/4" dia.)
    Carrots, raw, 1 cup, chopped
    Water, tap, 10 cup (8 fl oz)
    Onions, raw, 4 cup, chopped
    Celery, raw, 3 cup, diced
    Zucchini, 2 cup, sliced
    Garlic, 3 clove minced
    Cilantro, dried, 1 tbsp
    Thyme, fresh, 2 tsp
    Pepper, black, 1 tsp
    Tomato Paste, .5 can (6 oz)

Directions

Add 10 cups water to a stock pot and 1 tsp of chicken bouillon per cup. Low sodium/low fat preferred. Once at a boil add potatoes, carrots, celery, minced garlic, dried (or fresh) cilantro, thyme, and black pepper. Cook on medium heat till potato is somewhat tender. Add zucchini and cook for about 10 more minutes.

Serving Size: Makes about 8 1-cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user BUTTERFLYBLUE67.