Brunch

Low Cal Vegetable Soup is for Soup.

Low Cal Vegetable Soup takes 15 minutes to prepare.

Low Cal Vegetable Soup takes 30 minutes to cook.

Low Cal Vegetable Soup makes 8 servings.

The ingredients for Low Cal Vegetable Soup are:

Chicken Broth, 4 cups
Canned Tomatoes, 3 cups (1 large can plum tomatoes)
1 Tbs vegeable oil
Onions, raw, 1 cup, diced
Celery, raw, 1 cup, diced
Peppers, sweet, red, raw, diced, 1 cup
Yellow Sweet Corn, 1 small can, drained
Garlic, 1 clove, crushed
Carrots, raw, 2 cups, diced
Cinnamon, ground, 1/4 tsp
Smoked paprika, 1/4 tsp (optional)
salt and pepper to taste
Basil, Tbs fresh or 1 tsp dried (optional) OR
1 Tbs prepared pesto

Here is how you make Low Cal Vegetable Soup:

Saute onions and celery in oil till onion is almost soft. Add crushed garlic and the rest of the vegetables, and saute and toss for 4 minutes. Add broth and tomatoes (chopped) and simmer on low till veggies are almost done, then add spices and cook till done. Makes 8 servings at about 65 calories per serving. Freezes well. Number of Servings: 8Recipe submitted by SparkPeople user ITAYLOR340.

The nutritional information for Low Cal Vegetable Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 64.8

• Total Fat: 0.8 g
• Cholesterol: 2.5 mg
• Sodium: 675.4 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 3.1 g
• Protein: 2.6 g

The dietary needs meet for Low Cal Vegetable Soup is Low Fat