Rainbow Soup

4 of 5 (1)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 38.1
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 383.6 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 2.2 g

View full nutritional breakdown of Rainbow Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:


Found this soup on about.com on the low carb diets. Found this soup on about.com on the low carb diets.
Number of Servings: 9


    1 medium onion (2 1/2 inches in diameter), chopped
    2 large stalks celery, chopped
    4 cloves garlic, pressed
    1 medium red bell pepper
    1 cup chopped carrot (you can use chopped pumpkin, if available)
    1 heaping Tablespoon sweet paprika
    3 teaspoons turmeric
    1/2 teaspoon cinammon
    1 bay leaf
    A little hot sauce
    1 15 oz can tomatoes, chopped
    1 large leaf of chard, about 1 and 1/2 cups - can use spinach or other dark leafy green - cut into thin strips
    10 oz frozen green beans (or fresh)
    Salt and pepper
    5 cups stock or broth (I like vegetable or chicken Better Than Boullion - but watch the saltiness)
    1 T olive oil


Prep time to make it easy have everything cut ahead of time and prep time will go down.

1. In a large soup pot, put oil, onion, and celery. Cook on low heat for 5-10 minutes to develop more sweetness in the onion.

2. Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant - another minute or so.

3. Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked. If adding cooked cubed meat such as chicken or turkey, add at this time.

4. Adjust seasonings.

Number of Servings: 9

Recipe submitted by SparkPeople user JDEFFEND.

Rate This Recipe

Member Ratings For This Recipe