Veggie soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 120.2
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 795.2 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 6.3 g
- Protein: 5.1 g
View full nutritional breakdown of Veggie soup calories by ingredient
Submitted by: MASSAGEGIRL23
Introduction
All kinds of veggies in a tasty soup that is pretty customization. Low cal, and if you omit the rice it is low carb! All kinds of veggies in a tasty soup that is pretty customization. Low cal, and if you omit the rice it is low carb!Number of Servings: 8
Ingredients
-
1 Can white Beans
1 Can diced tomatoes
1 can corn
2 cups butternut squash
1 cup zucchini
1-2 bellpeppers, sliced
1 cup cut carrots
1 cup chopped spinach
1 cup rice
1 cup lentils
3 tbs cilantro
Cumin, curry, cardamom seasonings, salt and papper and
Italian seasonings to taste.
Directions
1. Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add zucchini, carrots and, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.
2. Add Italian seasoning, and all other seasonings. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally.
Serving Size: makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MASSAGEGIRL23.
2. Add Italian seasoning, and all other seasonings. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally.
Serving Size: makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MASSAGEGIRL23.
