Veggie Bean Chicken Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 150.7
- Total Fat: 4.6 g
- Cholesterol: 7.5 mg
- Sodium: 265.2 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 6.9 g
- Protein: 9.8 g
View full nutritional breakdown of Veggie Bean Chicken Soup calories by ingredient
Introduction
I mix whatever chopped veggies I have in the fridge with this soup for a more nutrient-dense meal. I mix whatever chopped veggies I have in the fridge with this soup for a more nutrient-dense meal.Number of Servings: 4
Ingredients
-
1 t butter (flavor is good) or olive oil, or some soup stock or even water
2 lbs mushrooms
1 c chopped tomatoes
2-4 oz red cabbage (which looks purple to me!)
1 orange pepper (or any color pepper), chopped or sliced into strips
1 can of Shelton's Black Bean & Chicken Soup
1 T flaxmeal
Directions
Saute in large frying pan the butter and mushrooms, add whatever vegetables you've chopped to soften them a bit, say for 15 mins., then add the canned bean & chicken soup and heat through.
Top with flaxmeal and parmesan.
(1 T flaxmeal was added to nutrients, but parmesan was not. I don't have any, but thought it sounded good!)
Number of Servings: 4
Recipe submitted by SparkPeople user DOTSLADY.
Top with flaxmeal and parmesan.
(1 T flaxmeal was added to nutrients, but parmesan was not. I don't have any, but thought it sounded good!)
Number of Servings: 4
Recipe submitted by SparkPeople user DOTSLADY.