Appetizers / Soups / Salads

My 50 Cal Veggie Soup is for Soup.

My 50 Cal Veggie Soup takes 20 minutes to prepare.

My 50 Cal Veggie Soup takes 25 minutes to cook.

My 50 Cal Veggie Soup makes 4 servings.

The ingredients for My 50 Cal Veggie Soup are:

1.2 Cup chopped Fresh Onion (or use frozen)
1 Tsp of Minced Garlic
2/3 Cups chopped Carrots
4 Cups Fat Free and Light College Inn Chicken Broth (or use Vegetable Broth if want)
2/3 Cups chopped Mushrooms (I used Mini Portobello Mushrooms)
1 Cup of Zucchini and Yellow Squash combined (about 1/2 cup each)
1/2 Cup of Turnip
1/2 Cup of Apple (I used Gala)
1 1/2 Tbsp Tomato Paste
1/4 Tsp Oregano
1/2 Tsp Basil
Pinch of Salt

Here is how you make My 50 Cal Veggie Soup:

Saute the chopped onion, garlic and chopped carrots in a large pot over low heat until softened - just about 5 minutes.Add in Chicken (or Vegetable) broth, chopped turnips, chopped apples, chopped mushrooms, tomato paste and spices - stir well and bring to a boil. Once boils, lower heat and allow to simmer, covered, for about 15 - 20 minutes.Stir in chopped zucchini and summer/yellow squash - cook for about 4 - 5 minutes more. Serve. Makes 4 - 1 cup servings.Number of Servings: 4Recipe submitted by SparkPeople user LIBERTY2DRIVE.

The nutritional information for My 50 Cal Veggie Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 50.6

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 520.4 mg
• Total Carbs: 10.4 g
• Dietary Fiber: 2.5 g
• Protein: 2.7 g