Skinny Vegetable Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 92.1
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 509.4 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 3.9 g
- Protein: 5.3 g
View full nutritional breakdown of Skinny Vegetable Soup calories by ingredient
Number of Servings: 5
Ingredients
-
2 (14 oz.) cans low-sodium chicken (or beef) broth
2 cups water
4 tbsp. tomato paste
1 cup fresh spinach
1/2 cup carrots, sliced
1 cup celery, sliced
1/2 cup onion, sliced
4 cloves garlic, minced
1 can no salt added green beans
1/2 cup corn kernels
1 1/2 cups zucchini, sliced
1 1/2 cups yellow squash, sliced
1/4 tsp. black pepper
1/4 tsp. white pepper
dash of red pepper flakes
1 1/2 tsp. Italian seasoning
1/2 tsp dried basil
Directions
1. Combine broth and water in dutch over (or crock pot). Dissolve tomato paste in broth/water over high heat. Bring to a boil, then reduce to simmer.
2. Add spinach. Add remaining ingredients, one at a time, stirring in between.
3. Cook over med-low heat (not quite boiling) for at least 30 minutes. Simmer until ready to serve. (Crock Pot: Cook on LOW for 8 hours.)
Number of Servings: 5
Recipe submitted by SparkPeople user NEWCREATION517.
2. Add spinach. Add remaining ingredients, one at a time, stirring in between.
3. Cook over med-low heat (not quite boiling) for at least 30 minutes. Simmer until ready to serve. (Crock Pot: Cook on LOW for 8 hours.)
Number of Servings: 5
Recipe submitted by SparkPeople user NEWCREATION517.