Weight Loss Soup - 19g Carbs, 4g Fiber, 6g Sugar
Prep time: 20 min
Cook time: 2-3 hours
Serving size: 1 cup
1 small white onion, diced
2 cloves garlic, minced
5 oz package Shiitake mushrooms, sliced
3 carrots, peeled and sliced
1 zucchini, diced
1 yellow squash, diced
8 oz bag fresh or frozen green beans
15 oz can organic kidney beans, drained and rinsed
3 cups purple cabbage, shredded
3 cups R.W. Knudsen "Very Veggie" low-sodium, organic juice (or you can use low-sodium V8 juice)
2 cups Pacific organic, low-sodium chicken broth
Two, 14.5 oz cans Muir Glen organic, fire roasted, no salt added diced tomatoes
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes (optional)
Salt and pepper, to taste
Spray a large frying pan with nonstick cooking spray. Over medium heat, saute onion, garlic, mushrooms and carrots for about 5 minutes.
Combine sauteed garlic and vegetables with remaining ingredients in a slow cooker. Stir until combined.
Cook on high for 2-3 hours, or until vegetables are tender.
This makes about 12 cups of soup. If you're going to freeze a portion of this for later, under cook the vegetables by about 30-45 minutes.
Remove desired portion, pour into freezer plastic bag, lay bag flat on a cookie sheet and freeze. Once the soup is frozen flat, it is much easier to store without taking up too much room. To thaw, place bag in fridge for 24 hours and then reheat.
Serving Size: 1 cup
Nutrition per Serving: 88 Calories, 0g Fat, 19g Carbs, 4g Fiber, 6g Sugars, 4g Protein, 358mg Sodium
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