Appetizers / Soups / Salads

Carrot Vegetable Soup is for Soup.

Carrot Vegetable Soup takes 15 minutes to prepare.

Carrot Vegetable Soup takes 20 minutes to cook.

Carrot Vegetable Soup makes 1 servings.

The ingredients for Carrot Vegetable Soup are:

3 cups water
1 medium shiitake mushroom
1 medium onion
1 large celery stalk
I large plum tomato
1 cup Bok Choy or Nappa Cabbage
1 large Jalapeno Pepper
2 tsp Knoor's Reduced Sodium chicken bullion
1 large carrot
Dried Dill Weed (optional)
1/4 red pepper flakes (optional)

Here is how you make Carrot Vegetable Soup:

Dice onion as you bring 3 cups of water to a boil in medium sauce pot. Add onion and chicken bullion to pot and lower heat to keep a low boil.Dice celery and add to potDice shiitake mushroom and add to potDice tomato and Bok Choy stems and add to pot (bok choy leaves will cook quickly and will be added later)Dice Jalapeno removing the seeds and add to potUsing a vegetable peeler, peel rough outer layer and shave entire carrot into ribbons. Add to pot. Also add the bok choy leaves or nappa cabbage. Allow to cook 3 to 4 minutes and remove from heat.Serving Size: 1 meal sized servingNumber of Servings: 1Recipe submitted by SparkPeople user BLAM123.

The nutritional information for Carrot Vegetable Soup is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 143.2

• Total Fat: 1.8 g
• Cholesterol: 0.0 mg
• Sodium: 3,444.7 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 5.9 g
• Protein: 7.4 g

The dietary needs meet for Carrot Vegetable Soup is Low Fat