Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 89.4
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 617.4 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 4.5 g
  • Protein: 4.7 g

View full nutritional breakdown of Vegetable Soup calories by ingredient


Introduction

I like a soup that doesn't taste or HAVE to be diet so I reviewed some others and made a variation of my own that can be changed up any way you like. You can add other veggies like carrots or use lentils instead of the barley. That way it's still low cal and low fat and you don't feel like you're eating the same stuff over and over. I like a soup that doesn't taste or HAVE to be diet so I reviewed some others and made a variation of my own that can be changed up any way you like. You can add other veggies like carrots or use lentils instead of the barley. That way it's still low cal and low fat and you don't feel like you're eating the same stuff over and over.
Number of Servings: 6

Ingredients

    1 container Fit & Active Chicken Broth, 32 oz
    1 can Priano Italian Diced Tomatoes, 14.5 oz
    1 can Whole Kernel Sweet Corn, 15.25 oz (undrained)
    2 cups Cauliflower, cut in small pieces
    2 cups whole Mushrooms, fresh, sliced
    1 package frozen Spinach, (10 oz) thawed
    1 cup cooked pear barley
    1 8oz can tomato sauce
    1 clove garlic, minced
    1/2 tsp. salt
    1/4 tsp. black pepper
    1 tsp. italian seasoning

Tips

You can use canned diced tomatoes with chili seasoning and add beans instead of barley to make it a mexican version.


Directions

Mix all ingredients except spinach and barley. Bring to a boil and then cover and simmer about 20 minutes until cauliflower is tender. Add in spinach and barley and cook for another 5-10 minutes.

Serving Size: Makes 6 - 1 cup Servings

Number of Servings: 6

Recipe submitted by SparkPeople user LDYRKSKATE.