Vegetable Chicken Low Calorie Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 119.3
  • Total Fat: 0.2 g
  • Cholesterol: 21.3 mg
  • Sodium: 251.4 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 5.5 g
  • Protein: 15.0 g

View full nutritional breakdown of Vegetable Chicken Low Calorie Soup calories by ingredient


Introduction

Low Calorie, Low Carbohydrate Soup Made With Raw Vegetables, Dry Beans, Brown Rice and 1 Pound Skinless Boneless Chicken Breast Low Calorie, Low Carbohydrate Soup Made With Raw Vegetables, Dry Beans, Brown Rice and 1 Pound Skinless Boneless Chicken Breast
Number of Servings: 12

Ingredients

    16 oz Boneless Skinless Chicken Breast, Raw And Cut Into 1 Inch Chunks
    1/3 Cup Dry Black Beans
    1/3 Cup Dry Pinto Beans
    1/3 Cup Dry Red Kidney Beans
    2/3 Cup Brown Rice Long Grain Uncooked
    16 oz Baby Carrots Raw
    1 Large Onion, Raw and Chopped
    4 Large Celery Stalks Raw and Chopped
    1 Large Can Organic Crushed Tomatoes Low Sodium
    2 Cups Cabbage Fresh and Chopped
    3 Cloves Garlic Crushed
    Mrs. Dash Garlic & Herb Seasoning Blend Added Before Serving


Tips

If Using A Crock Pot Add Enough Water To Cover With 1 1/2 Inches Then Set On High For 6 Hours.


Directions

Wash and Soak Dry Beans Overnight In A Half Gallon of Water. Drain The Water Off The Next Morning. Put Beans and All Other Ingredients In A Stock Pot, Soup Pot Or 6 Quart Crock Pot. Add 3/4 Gallon Of Water And Boil For 4 Or 5 Hours. If Using Crock Pot, Cook On High For 6 Hours. Add More Water As Needed Every 2 Hours For Whichever Pot You Chose To Use.

Serving Size: Makes 12 Two Cup Servings

Number of Servings: 12

Recipe submitted by SparkPeople user PINKLACEHAT.