Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 33.7
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 173.5 mg
  • Total Carbs: 6.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 1.6 g

View full nutritional breakdown of Vegetable Soup calories by ingredient


Introduction

My first attempt at a nice low cal veggies soup. My first attempt at a nice low cal veggies soup.
Number of Servings: 24

Ingredients

    Cabbage, fresh, 0.5 head, medium (about 5-3/4" dia) (remove)
    Leeks, 1.5 leek (remove)
    Carrots, raw, 2 cup, chopped (remove)
    *Red Pack Whole Peeled Plum Tomatoes, 1 cup (remove)
    Celery, raw, 2 stalk, medium (7-1/2" - 8" long) (remove)
    Lentils, 1 cup (remove)
    V8 Vegetable Juice, Calcium Enriched, 20 oz (remove)
    *Campbells real vegetable stock, 1.5 serving (remove)
    Garlic, 1 clove (remove)
    Fines Herbes
    Salt
    Pepper
    Roasted Pepper spices

Tips

I addded a bit of powdered chicken stock for my own taste but not neccessary.


Directions

Cut all veggies and add to the crockpot. Add V8 and crushed plum tomatoes, lentils, stock and herbs and cook on high for 6 hours in your slow cooker.

Serving Size: 24 1 cup servings

Number of Servings: 24

Recipe submitted by SparkPeople user ROSIE_JOSIE_06.