Veggie Soup

Veggie Soup
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 71.0
  • Total Fat: 3.2 g
  • Cholesterol: 1.2 mg
  • Sodium: 166.4 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.1 g

View full nutritional breakdown of Veggie Soup calories by ingredient


Introduction

Low Carb - Clean Eating Low Carb - Clean Eating
Number of Servings: 24

Ingredients

    1.0 cup slices Carrots, cooked
    1.0 cup, diced Celery, cooked
    4.0 clove Garlic
    0.5 pepper Jalapeno Peppers
    8.0 fl oz White Wine
    2.0 tbsp Soy Sauce
    4.0 cup Chicken stock, home-prepared
    4.0 tbsp Extra Virgin Olive Oil
    3.0 cup Cooked Onion
    1.5 cup Zuccini Squash
    2.0 tsp Sriracha Hot Sauce (Rooster sauce)
    3.0 cup Cabbage, boiled
    1.0 serving 1 Med. Green Bell Pepper
    0.5 cup Kroger Canned Cut Green Beans
    100.0 gram(s) bell pepper, red, sweet, raw
    1.5 cup Summer Squash, Cooked (sliced) (yellow squash; zucchini; squash, NS as to summer or winter)

Directions

Build flavors slowly. Saute onions and garlic in olive oil over medium heat. Add celery and carrots and let it sweat at least 5 minutes. Increase heat to high and add white wine. When boiling add cabbage and stir. Let simmer 2 minutes. Add bell peppers and seasonings and stir. Let simmer 2 minutes. Add remaining ingredients and stir. Reduce heat and simmer 5 minutes. Serving Size: One large pot

Number of Servings: 24.0

Recipe submitted by SparkPeople user JMUDSE.