Appetizers / Soups / Salads

Low Cal/Low Carb Vegetable Soup is for Soup.

Low Cal/Low Carb Vegetable Soup takes 30 minutes to prepare.

Low Cal/Low Carb Vegetable Soup takes 60 minutes to cook.

Low Cal/Low Carb Vegetable Soup makes 10 servings.

The ingredients for Low Cal/Low Carb Vegetable Soup are:

1 Medium head of cabbage chopped
1 large red bell pepper chopped
1 can diced tomatoes with green chiles
5 large celery stalks chopped
1 6 oz can chopped green chiles
1 Tbsp dehydrated onion flakes
2 Tbsp chopped fresh cilantro
1 Tbsp dried oregano (I like Mexican more flavor)
Black pepper to taste- I like fresh ground
1/4 cup Balsamic vinegar
4 cups low sodium organic chicken broth

Here is how you make Low Cal/Low Carb Vegetable Soup:

In a soup pot or Dutch oven or even the crock pot, add all ingredients and bring to a boil. Turn down and simmer for about 45 minutes or until cabbage and peppers are tender to your liking. In a crockpot cook about 5 hours on low. I make this in my crockpot while I clean house on the weekends or while I am at work. Yields about 10 2 cup servings at only 51 calories each. Sub veggie broth for chicken broth for a vegetarian version. Make sure your chicken broth has no MSG I use Trader Joe's free range organic low sodium chicken broth. Check health food section of grogery store if you don't have a Trader Joe's close by.Number of Servings: 10Recipe submitted by SparkPeople user SAVAGEAMAYA.

The nutritional information for Low Cal/Low Carb Vegetable Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 51.0

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 471.6 mg
• Total Carbs: 11.1 g
• Dietary Fiber: 3.4 g
• Protein: 2.6 g

Low Cal/Low Carb Vegetable Soup is Mexican cuisine.

The dietary needs meet for Low Cal/Low Carb Vegetable Soup is Low Carb