Vegetable Soup, no fat

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Nutritional Info

Servings Per Recipe: 20
Amount Per Serving
Calories: 15.0

Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 256.3 mg
Total Carbs: 3.1 g
Dietary Fiber: 0.9 g
Protein: 1.0 g

View full nutritional breakdown of Vegetable Soup, no fat calories by ingredient

Introduction

You can substitute chicken bouillon for the beef bouillon. You can also add tofu for protein. This soup may be frozen in individual portions to enjoy anytime as a fast food. You can substitute chicken bouillon for the beef bouillon. You can also add tofu for protein. This soup may be frozen in individual portions to enjoy anytime as a fast food.

Minutes to Prepare: 20

Minutes to Cook: 90

Number of Servings: 20

Ingredients

1 med onion

1 cup celery

1 cup carrots

1 cup cabbage

1/2 cup red peppers

2 cups bean sprouts

1 cup mushrooms, fresh

1 28 oz can tomatoes, low sodium

10 cups water

4 tsp beef bouillon crystals

Directions

Chop all vegetables. Sautee onions in bottom of pot with spray vegetable oil. Add all vegetables in pot with tomatoes, water and bouillon. Bring to a boil then simmer for 1.5 hours. Makes approx. 20-1 cup servings. If its too hearty you can add water and a little more bouillon, it will make more. Enjoy!

Number of Servings: 20

Recipe submitted by SparkPeople user ENERGYONE.