Curried Vegetable Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 131.7
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 854.6 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 7.3 g
- Protein: 5.2 g
View full nutritional breakdown of Curried Vegetable Soup calories by ingredient
View the original recipe for Basic Soup
Introduction
Variation of my basic low calorie soup. Variation of my basic low calorie soup.Number of Servings: 6
Ingredients
-
1 medium onion, peeled and chopped
8 ˝ cups of water, divided
1 stalk celery, chopped
1 carrot, peeled & chopped
1 Yukon gold potato, peeled and chopped
1 medium sweet potato, peeled and chopped
1 medium red bell pepper, seeded and chopped
1 can garbanzo beans, drained
1/2 - 15oz can diced tomatoes
1 Tablespoon curry powder
1/2 Tablespoon salt
1 teaspoon sugar
1 teaspoon minced garlic
1 teaspoon grated ginger
Directions
Sauté onion in ˝ cup of water for several minutes to soften. Add remaining ingredients, bring to a boil, reduce heat and simmer for 30 minutes.
Serving Size: Makes 6 - 2 cup servings
Serving Size: Makes 6 - 2 cup servings
