Appetizers / Soups / Salads

Vegetable Chicken Low Calorie Soup takes 30 minutes to prepare.

Vegetable Chicken Low Calorie Soup takes 300 minutes to cook.

Vegetable Chicken Low Calorie Soup makes 12 servings.

The ingredients for Vegetable Chicken Low Calorie Soup are:

16 oz Boneless Skinless Chicken Breast, Raw And Cut Into 1 Inch Chunks
1/3 Cup Dry Black Beans
1/3 Cup Dry Pinto Beans
1/3 Cup Dry Red Kidney Beans
2/3 Cup Brown Rice Long Grain Uncooked
16 oz Baby Carrots Raw
1 Large Onion, Raw and Chopped
4 Large Celery Stalks Raw and Chopped
1 Large Can Organic Crushed Tomatoes Low Sodium
2 Cups Cabbage Fresh and Chopped
3 Cloves Garlic Crushed
Mrs. Dash Garlic & Herb Seasoning Blend Added Before Serving

Here is how you make Vegetable Chicken Low Calorie Soup:

Wash and Soak Dry Beans Overnight In A Half Gallon of Water. Drain The Water Off The Next Morning. Put Beans and All Other Ingredients In A Stock Pot, Soup Pot Or 6 Quart Crock Pot. Add 3/4 Gallon Of Water And Boil For 4 Or 5 Hours. If Using Crock Pot, Cook On High For 6 Hours. Add More Water As Needed Every 2 Hours For Whichever Pot You Chose To Use.Serving Size: Makes 12 Two Cup ServingsNumber of Servings: 12Recipe submitted by SparkPeople user PINKLACEHAT.

The nutritional information for Vegetable Chicken Low Calorie Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 119.3

• Total Fat: 0.2 g
• Cholesterol: 21.3 mg
• Sodium: 251.4 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 5.5 g
• Protein: 15.0 g