Vegetable Soup (low carb vegetarian)

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 101.0
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 620.5 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 5.4 g
  • Protein: 5.3 g

View full nutritional breakdown of Vegetable Soup (low carb vegetarian) calories by ingredient


Introduction

Delicious low carb soup to keep you going until lunch Delicious low carb soup to keep you going until lunch
Number of Servings: 10

Ingredients

    16 fl oz Tomato juice, with salt added
    1 can (29 oz) (401 x 411) Pureed Tomatoes
    1 large Onions, raw
    1 tsp Garlic
    2 package (10 oz) Spinach, fresh
    4 cup, sliced Summer Squash
    3 cup, shredded Cabbage, chinese (pak-choi), raw
    1 cup, diced Celery, raw
    2 tbsp Molasses, blackstrap
    2 cup Great Value Diced Tomatoes (in Tomato juice)
    1 cup Green Beans (snap)
    1 cup Beans, yellow (snap, raw)
    3 tsp Veg Stock: Bouillon Swiss Vegetable (by XXNEATZXX)
    2 tbsp Basil
    1 tsp Oregano, ground
    1 tsp Thyme, ground

Tips

Vegetables from the garden taste best. This recipe is flexible and forgiving. Make changes as needed.


Directions

Add all ingredients to electric pressure cooker. Add extra vegetables if desired to reach the "full" line in your cooker. Add water to reach fill line. (2-4 cups) Cook for 8 minutes. After allowing pressure to escape, open cooker to cool. You can add more water if soup seems to thick. Puree using a stick blender or an electric blender. Fill 24 oz cottage cheese containers to freeze and use at your convenience. Serve this soup with quiche at breakfast to start your day with a power house of vegetables.

Serving Size: 2 cup

Number of Servings: 10

Recipe submitted by SparkPeople user KHEBERER.