Appetizers / Soups / Salads

Karen's Veggie Soup Base is for Soup.

Karen's Veggie Soup Base takes 30 minutes to prepare.

Karen's Veggie Soup Base takes 60 minutes to cook.

Karen's Veggie Soup Base makes 10 servings.

The ingredients for Karen's Veggie Soup Base are:

Cabbage, fresh, 1 head, medium or 1 small bunch of collard, mustard or turnip greens chopped
Celery, raw, 3 stalk, medium
Baby Carrots, raw, 15 medium
Turnips, 2 medium
Onions, raw, 2 large)
Garlic, 3 tsp
*Canola Oil, 2 tbsp
*2 Canned Diced Tomatoes w/ Basil, Garlic, and Oregano,
Pepper, black, 2 tbsp
Chicken Broth, 2 cup
Vegetable Broth, 4 cup
2 tbsp each, basil, oregano

Here is how you make Karen's Veggie Soup Base:

If you want it vegan, just use all veggie stock, instead of the chicken.You can use whatever veggies you like, but watch the carb count if you want low card. No corn or potatos. If carbs don't matter add them in for a more ribsticking soup. I cut all my veggies into large pieces so they hold up better when cooked. Saute onions, garlic and celery in hot oil until translucent. Add all remaining ingredients and bring to a boil. Cover and shimmer over med/low heat until veggies are tender but still crisp.Number of Servings: 10Recipe submitted by SparkPeople user KSSTIZME.

The nutritional information for Karen's Veggie Soup Base is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 107.7

• Total Fat: 3.8 g
• Cholesterol: 0.5 mg
• Sodium: 948.0 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 4.1 g
• Protein: 4.4 g

The dietary needs meet for Karen's Veggie Soup Base is Low Carb