Italian

Vegetable Soup (low carb vegetarian) is for Soup.

Vegetable Soup (low carb vegetarian) takes 15 minutes to prepare.

Vegetable Soup (low carb vegetarian) takes 8 minutes to cook.

Vegetable Soup (low carb vegetarian) makes 10 servings.

The ingredients for Vegetable Soup (low carb vegetarian) are:

16 fl oz Tomato juice, with salt added
1 can (29 oz) (401 x 411) Pureed Tomatoes
1 large Onions, raw
1 tsp Garlic
2 package (10 oz) Spinach, fresh
4 cup, sliced Summer Squash
3 cup, shredded Cabbage, chinese (pak-choi), raw
1 cup, diced Celery, raw
2 tbsp Molasses, blackstrap
2 cup Great Value Diced Tomatoes (in Tomato juice)
1 cup Green Beans (snap)
1 cup Beans, yellow (snap, raw)
3 tsp Veg Stock: Bouillon Swiss Vegetable (by XXNEATZXX)
2 tbsp Basil
1 tsp Oregano, ground
1 tsp Thyme, ground

Here is how you make Vegetable Soup (low carb vegetarian):

Add all ingredients to electric pressure cooker. Add extra vegetables if desired to reach the "full" line in your cooker. Add water to reach fill line. (2-4 cups) Cook for 8 minutes. After allowing pressure to escape, open cooker to cool. You can add more water if soup seems to thick. Puree using a stick blender or an electric blender. Fill 24 oz cottage cheese containers to freeze and use at your convenience. Serve this soup with quiche at breakfast to start your day with a power house of vegetables.Serving Size: 2 cupNumber of Servings: 10Recipe submitted by SparkPeople user KHEBERER.

The nutritional information for Vegetable Soup (low carb vegetarian) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 101.0

• Total Fat: 0.6 g
• Cholesterol: 0.0 mg
• Sodium: 620.5 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 5.4 g
• Protein: 5.3 g

Vegetable Soup (low carb vegetarian) is Italian cuisine.

The dietary needs meet for Vegetable Soup (low carb vegetarian) is Low Carb