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Vegetable Soup

fatfree.kitchen's picture
Ingredients
  Carrot 1 , finely chopped
  Stalk celery 1 , finely chopped
  Onion 1 , finely chopped
  Green bell pepper 1 , seeded and finely chopped
  Garlic 3 Clove (15 gm), chopped
  Shredded cabbage 2 Cup (32 tbs)
  Cauliflower florets 2 Cup (32 tbs)
  Diced potatoes 1 Cup (16 tbs)
  Low sodium canned plum tomatoes/Tomatoes 3 Cup (48 tbs), chopped
  Dried rosemary leaves 1⁄2 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Non fat chicken broth 8 Cup (128 tbs)
  Black pepper 1⁄4 Teaspoon
Directions

1. Place carrot, celery, onion, green pepper, garlic, cabbage, cauliflower, potatoes, tomatoes, rosemary, thyme, chicken broth, and black pepper in a large, microwave-safe bowl. Seal with a double layer of un-vented plastic wrap.
2. Microwave on high for 60 minutes. Remove plastic wrap very carefully to avoid steam burns.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Interest: 
Healthy

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 587 Calories from Fat 13

% Daily Value*

Total Fat 2 g2.4%

Saturated Fat 0.53 g2.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5140.1 mg214.2%

Total Carbohydrates 116 g38.7%

Dietary Fiber 32.1 g128.2%

Sugars 48.8 g

Protein 27 g54.5%

Vitamin A 261% Vitamin C 657%

Calcium 52.7% Iron 43%

*Based on a 2000 Calorie diet

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Vegetable Soup Recipe