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- 4 cup(s) fat-free vegetable broth
- 2 cup(s) chopped green cabbage
- 1 1/4 cup(s) chopped celery
- 1 cup(s) chopped mushrooms
- 1 cup(s) bean sprouts
- 2/3 cup(s) frozen green beans
- 1 whole(s) medium zucchini diced
- 2 whole(s) plum tomatoes diced
- 3/4 cup(s) sliced carrots
- 1/2 cup(s) diced onions
- 5 whole(s) asparagus spears chopped
- 1 1/2 tablespoon(s) tomato paste
- 1 teaspoon(s) minced garlic
- 1/2 teaspoon(s) basil
- 1/4 teaspoon(s) oregano
- 1/4 teaspoon(s) parsley
- 1 whole(s) salt and pepper, to taste
- Spray a large pot with nonstick spray. Cook tomatoes, carrots, onions, asparagus, and garlic over low heat for about 5 minutes.
- Raise heat to high, add all other ingredients, and stir. Once soup reaches a full boil, lower the heat until soup is just simmering.
- Cover and cook for 20 minutes, or until the beans and celery are tender.
- PER SERVING: 60 calories, <.5g fat, 14g carbs, 3.5g fiber, 7g sugar, 3g protein.
This recipe is a personal recipe added by bstrubel and has not been tested or endorsed by MyRecipes.
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v10 soup Recipe at a Glance
- COURSE: Soups/Stews