Veggie Bouillon Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 49.3
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 346.2 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 2.1 g

View full nutritional breakdown of Veggie Bouillon Soup calories by ingredient


Introduction

Simple and filling---a "skinny quick food" soup that is prepared ahead of time to curb hunger before, during or between meals. Free of all common allergens, including nightshades (like tomatoes) and gluten. Highly recommend organic ingredients and avoid fluoridated water for best health value, especially if eating a lot of this soup as the pesticide and fluoride chemicals are concentrated as evaporation occurs. Simple and filling---a "skinny quick food" soup that is prepared ahead of time to curb hunger before, during or between meals. Free of all common allergens, including nightshades (like tomatoes) and gluten. Highly recommend organic ingredients and avoid fluoridated water for best health value, especially if eating a lot of this soup as the pesticide and fluoride chemicals are concentrated as evaporation occurs.
Number of Servings: 8

Ingredients

    3 c Cabbage, raw, chopped (about 1/2 med. head)
    2 c Mushrooms, raw, chopped
    5 Carrots, medium, raw, chopped
    2 Tb Better Than Bouillon concentrate (Costco)
    8 c Water (purified & fluoride-free)

Tips

I add Reishi mushroom powder for medicinal effects as well, but I measure that one dose at a time just before consumption. This makes it a mega healthy soup.


Directions

Put all ingredients in a oversized pot and bring to a boil. Reduce heat to low and cook about 2 hours.

Makes about 2 quarts of soup (after evaporation during cooking).

Store in fridge and take out 1 cup at a time to reheat, adding water if desired (to help you feel more full).

Serving Size: Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user AUDREY555.