Lunch

low calorie vegetable soup is for Lunch.

low calorie vegetable soup takes 20 minutes to prepare.

low calorie vegetable soup takes 60 minutes to cook.

low calorie vegetable soup makes 16 servings.

The ingredients for low calorie vegetable soup are:

4 stalks of celery, diced, (I also chop up some of the leaves on the stalk for great flavor.

4 carrots peeled, and rough chopped

3 russet potatoes peeled and chopped

1 can diced tomatoes (14.5 oz)

1 can great northern beans (15.8 oz)

2 cups frozen mixed vegetables

2 cups v8 juice

7 cups water

1 tbsp basil, dried

1 tbsp thyme, dried

2 tsp oregeno

2 tsp Mrs. dash original

2 tsp creole seasoning

1 tsp celery salt

Here is how you make low calorie vegetable soup:

Add all ingredients to large soup pot. Stir well. Cover with a lid bring to a boil. Turn heat down and let simmer for 30 minutes to an hour. Dried herbs have a very strong flavor so adjust amounts to ur taste. Add half at first and add more to your preference.Number of Servings: 16Recipe submitted by SparkPeople user RENEEDCALD.

The nutritional information for low calorie vegetable soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 80.1

• Total Fat: 0.1 g
• Cholesterol: 0.0 mg
• Sodium: 358.5 mg
• Total Carbs: 17.2 g
• Dietary Fiber: 3.7 g
• Protein: 3.2 g

The dietary needs meet for low calorie vegetable soup is Vegetarian