Vegetarian

Low Cal Veggie soup takes 20 minutes to prepare.

Low Cal Veggie soup takes 30 minutes to cook.

Low Cal Veggie soup makes 5 servings.

The ingredients for Low Cal Veggie soup are:

Leeks, 2 leek (remove)
*Tomatoes, red, ripe, raw, year round average, 2 small whole (2-2/5" dia) (remove)
*Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 2 serving (remove)
Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)
Carrots, raw, 2 medium (remove)
Cabbage, fresh, .5 head, medium (about 5-3/4" dia) (remove)
*Snap peas, 1 cup (remove)
Soup, bouillon cubes and granules, low sodium, dry, 5 teaspoon (remove)
Water, tap, 76 fl oz (remove)
Olive Oil, 2 tbsp (remove)

Here is how you make Low Cal Veggie soup:

Dice and sautee all veg then add water and boullion cubes. Leave to simmer until ready to eat.Serving Size: makes 5 2cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user LLCURPHEY.

The nutritional information for Low Cal Veggie soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 156.4

• Total Fat: 6.0 g
• Cholesterol: 0.0 mg
• Sodium: 496.3 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 5.3 g
• Protein: 3.1 g