Diet Veggie Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 67.6
- Total Fat: 0.6 g
- Cholesterol: 1.3 mg
- Sodium: 327.4 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 3.3 g
- Protein: 2.5 g
View full nutritional breakdown of Diet Veggie Soup calories by ingredient
Introduction
I like to have a veggie soup on hand for lunches at work.I use whatever vegetables are hanging around in the fridge, or whatever half-bags of veggies are in the freezer.
The veggies in the recipe are ones we always have on hand make it into the mix.
I sometimes add a can of beans to get more protein.
I toss a 1/2 cup of rice into my soup if we have leftovers in the fridge. I like to have a veggie soup on hand for lunches at work.
I use whatever vegetables are hanging around in the fridge, or whatever half-bags of veggies are in the freezer.
The veggies in the recipe are ones we always have on hand make it into the mix.
I sometimes add a can of beans to get more protein.
I toss a 1/2 cup of rice into my soup if we have leftovers in the fridge.
Number of Servings: 8
Ingredients
-
2 c. chicken broth
2 c. crushed tomatoes
1 zucchini
1 onion
1 c. sliced carrots
1 c. frozen corn
1 c. frozen green beans
(feel free to add any veggies you like)
Season to taste, salt, pepper, italian spices, etc!
Optional: 1/2 head of cabbage chopped into bite size pieces.
Directions
Combine ingredients in 3 quart stock put and let simmer for at least an hour on low heat.
Tip: Make a batch of this soup on Sunday evening while making dinner. Let simmer on the back burner and let cool before bed.
Divide into servings for lunches for the week!
Number of Servings: 8
Recipe submitted by SparkPeople user YARNISAWESOME.
Tip: Make a batch of this soup on Sunday evening while making dinner. Let simmer on the back burner and let cool before bed.
Divide into servings for lunches for the week!
Number of Servings: 8
Recipe submitted by SparkPeople user YARNISAWESOME.