Karen's Veggie Soup Base

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 107.7
  • Total Fat: 3.8 g
  • Cholesterol: 0.5 mg
  • Sodium: 948.0 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 4.1 g
  • Protein: 4.4 g

View full nutritional breakdown of Karen's Veggie Soup Base calories by ingredient
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Introduction

This makes a great started base for all kinds of variations. I cook up a big batch of this on a weekend and have it to use all week when I am trying to lose weight. I eat it as is or to vary it up over a week I will add some cooked shrimp or canned chicken or lean hamburger that has been cooked and drained. This makes a great started base for all kinds of variations. I cook up a big batch of this on a weekend and have it to use all week when I am trying to lose weight. I eat it as is or to vary it up over a week I will add some cooked shrimp or canned chicken or lean hamburger that has been cooked and drained.
Number of Servings: 10

Ingredients

    Cabbage, fresh, 1 head, medium or 1 small bunch of collard, mustard or turnip greens chopped
    Celery, raw, 3 stalk, medium
    Baby Carrots, raw, 15 medium
    Turnips, 2 medium
    Onions, raw, 2 large)
    Garlic, 3 tsp
    *Canola Oil, 2 tbsp
    *2 Canned Diced Tomatoes w/ Basil, Garlic, and Oregano,
    Pepper, black, 2 tbsp
    Chicken Broth, 2 cup
    Vegetable Broth, 4 cup
    2 tbsp each, basil, oregano

Directions

If you want it vegan, just use all veggie stock, instead of the chicken.You can use whatever veggies you like, but watch the carb count if you want low card. No corn or potatos. If carbs don't matter add them in for a more ribsticking soup. I cut all my veggies into large pieces so they hold up better when cooked. Saute onions, garlic and celery in hot oil until translucent. Add all remaining ingredients and bring to a boil. Cover and shimmer over med/low heat until veggies are tender but still crisp.

Number of Servings: 10

Recipe submitted by SparkPeople user KSSTIZME.

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