The easiest veggie soup ever.
I always avoided making vegetable soup for lunch because I thought it would be too time consuming. But the sodium in canned soup is a bit too outrageous for me, so I looked around and found this easy shortcut:
Per serving: 1/2 cup low sodium V8 (25 cals) 1/2 cup water Season as desired, black pepper, crushed red pepper, basil, oregano, etc. This is your base. Add whatever combo of frozen veggies you desire, and heat. That's it!:carrot: |
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