Appetizers / Soups / Salads

138 cals per cup serv VEG . SOUP is for Dinner.

138 cals per cup serv VEG . SOUP takes 60 minutes to prepare.

138 cals per cup serv VEG . SOUP takes 180 minutes to cook.

138 cals per cup serv VEG . SOUP makes 30 servings.

The ingredients for 138 cals per cup serv VEG . SOUP are:

4 serving Corn on the Cob, fresh med. ear
2.5 serving canned sweet peas
3.5 cup Black Beans - canned - Kroger
6 serving Balsamic marinated flank steak (1 srvg = 1/6 of 1.5 lb steak) (by 123AMB)
10 serving Baked Red Potato - Small (1.75-2.5" diameter)
1.5 serving Celery 1 cup chopped or 3 stalks
3 medium Summer Squash
6 medium (4-1/8" long) Scallions, raw
3 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots)
18 cup Swanson Chicken Fat Free Chicken Broth Less Sodium

Here is how you make 138 cals per cup serv VEG . SOUP:

1. Assemble fresh and canned ingredients.2. Pour broth in stew pot.3. RINSE canned items before adding in.4. Prepare fresh items ~slicing,dicing as needed.5,Cook for Serving Size: Makes 30 1 cup servingsNumber of Servings: 30Recipe submitted by SparkPeople user MOMWANTSNOWAIST.

The nutritional information for 138 cals per cup serv VEG . SOUP is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 138.2

• Total Fat: 2.0 g
• Cholesterol: 11.4 mg
• Sodium: 562.1 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 3.4 g
• Protein: 9.5 g

The dietary needs meet for 138 cals per cup serv VEG . SOUP is Low Fat