v10 soup

Warning: This soup is jam-packed with an INSANE amount of veggies!!!

Yield: 6 servings ( Serving Size: 1 generous cup )
Community Recipe from

Ingredients

  • 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

Preparation

  1. Spray a large pot with nonstick spray. Cook tomatoes, carrots, onions, asparagus, and garlic over low heat for about 5 minutes.

  2. Raise heat to high, add all other ingredients, and stir. Once soup reaches a full boil, lower the heat until soup is just simmering.

  3. Cover and cook for 20 minutes, or until the beans and celery are tender.

  4. PER SERVING: 60 calories, <.5g fat, 14g carbs, 3.5g fiber, 7g sugar, 3g protein.
May 2012

This recipe is a personal recipe added by bstrubel and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

v10 soup Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy