Meal in a Bowl Soup (The Eat-Clean Diet Revised)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 84.9
- Total Fat: 2.5 g
- Cholesterol: 0.2 mg
- Sodium: 108.8 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 4.0 g
- Protein: 2.4 g
View full nutritional breakdown of Meal in a Bowl Soup (The Eat-Clean Diet Revised) calories by ingredient
Introduction
Lots of ingredients but delicious. Lots of ingredients but delicious.Number of Servings: 20
Ingredients
-
Carrots, raw, 2 cup, chopped
*Yams, 4 cup, cubes
Cabbage, fresh, 4 cup, chopped
Parsnips, 2 parsnip (9" long)
Beans, black, 1 cup
Oregano, ground, 2 tbsp
Parsley, 2 tbsp
Shop Rite Organic Chicken Stock, 12 cups
Green Peppers (bell peppers), 0.5 cup, chopped
Pepper, black, 2 tbsp
Onions, raw, 1 cup, chopped
Jalapeno Peppers, 1 pepper
Celery, raw, 3 stalk, medium (7-1/2" - 8" long)
Red Ripe Tomatoes, 8 plum tomato
Directions
Method
1-In large Dutch oven or heavy bottomed skillet (aka HUGE POT!) place olive oil and heat over medium-high flame.
2-Add celery, onions, carrots and parsnips. Saute until onions are soft. Add garlic, potatoes and shredded cabbage and all remaining ingredients. Bring to a boil. Once boiling, reduce heat and simmer for an hour or until vegetables are soft.
3-Serve hot!
Serving Size: 20 -1 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user AGIBSON61.
1-In large Dutch oven or heavy bottomed skillet (aka HUGE POT!) place olive oil and heat over medium-high flame.
2-Add celery, onions, carrots and parsnips. Saute until onions are soft. Add garlic, potatoes and shredded cabbage and all remaining ingredients. Bring to a boil. Once boiling, reduce heat and simmer for an hour or until vegetables are soft.
3-Serve hot!
Serving Size: 20 -1 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user AGIBSON61.