Hearty Vegtable Soup
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 72.1
- Total Fat: 2.2 g
- Cholesterol: 0.5 mg
- Sodium: 623.0 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 3.0 g
- Protein: 4.4 g
View full nutritional breakdown of Hearty Vegtable Soup calories by ingredient
Introduction
This isn't my original recipe. I was passed this on by a friend, it's a healthy, low calorie soup that is great for calorie counters. This isn't my original recipe. I was passed this on by a friend, it's a healthy, low calorie soup that is great for calorie counters.Number of Servings: 28
Ingredients
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1 lb. Carrots
3 med. Onions
4 lg. Celery Stalks
3 lg. Garlic Cloves
1/2 Small Head Green Cabbage
3/4 lb. Graan Beans
3 med. Zucchini
2 cans (28 oz. each) Whole Tomatoes in Juice
6 cups Chicken Broth or Vegtable Broth
6 cups Water
Salt and Pepper to taste
2 8-10 oz. bags of Spinach
Directions
Makes 28 1-cup servings.
1. Slice carrots into 1/2 inch rounds. Coarsley chop onions. Slice celery. Coat 12-quart stock pot with olive oil. Add carrots, onions, and celery to pot over medium-high heat. Using garlic press, crush garlic into pot; cook 8 minutes or until vegtables begin to soften, stirring occasionally.
2. Meanwhile, thinly slice cabbage. Trim green beans and cut into thirds. Cut each zucchini lengthwise in half, then slice crosswise into half-moons. Set vegtables aside seperately.
3.When carrots are tender-crisp add tomatoes with their liquid to saucepot, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Heat to boiling over high heat, stirring occasionally.
4. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach, briing to a boil. Turn heat off and cover, let sit for 10 minutes.
5. Cool soup slightly. ladle out portions for 2 days of snacking and for dinners; refrigerate. Pack remaining soup into 2-cup portions and freeze.
Number of Servings: 28
Recipe submitted by SparkPeople user NIECEYP.
1. Slice carrots into 1/2 inch rounds. Coarsley chop onions. Slice celery. Coat 12-quart stock pot with olive oil. Add carrots, onions, and celery to pot over medium-high heat. Using garlic press, crush garlic into pot; cook 8 minutes or until vegtables begin to soften, stirring occasionally.
2. Meanwhile, thinly slice cabbage. Trim green beans and cut into thirds. Cut each zucchini lengthwise in half, then slice crosswise into half-moons. Set vegtables aside seperately.
3.When carrots are tender-crisp add tomatoes with their liquid to saucepot, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Heat to boiling over high heat, stirring occasionally.
4. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach, briing to a boil. Turn heat off and cover, let sit for 10 minutes.
5. Cool soup slightly. ladle out portions for 2 days of snacking and for dinners; refrigerate. Pack remaining soup into 2-cup portions and freeze.
Number of Servings: 28
Recipe submitted by SparkPeople user NIECEYP.
