Soup Diet Basic Recipe of 45 or Less Calorie Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Soup Diet 45 or less Vegetable Soup Ingredients:
1 lb. carrots, sliced |
3 med. onions (1 1/2 lbs.), chopped (4 c.) |
4 stalks celery, sliced |
2 cloves garlic crushed |
2 cans tomatoes whole in juice |
1/2 sm. head green cabbage thinly sliced (6 c.) |
3/4 lb. green beans, trimmed and each cut into thirds |
1 can (48 to 49 oz.) chicken broth |
6 c. water |
1 salt and pepper |
3 med. zucchini (1 1/4 lbs.), sliced into half-moons |
12 oz. baby spinach |
Directions:
1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.
4. Each cup: About 45 calories, 2 g protein, 9 g carbohydrate, 1 g total fat (0 g saturated), 4 g fiber, 0 mg cholesterol, 410 mg sodium.
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