Veggie Soup
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 EatingNumber 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.
Number of Servings: 24.0
Recipe submitted by SparkPeople user JMUDSE.