is this soup ok???
1 pound(s) carrots, sliced
3 medium (1 1/2 pounds) onions, chopped 4 stalk(s) celery, sliced 2 large cloves garlic, crushed with press 2 can(s) (28 ounces each) whole tomatoes in juice 1/2 small (1-pound) head green cabbage, thinly sliced 3/4 pound(s) green beans, trimmed and each cut into thirds 1 can(s) (48-ounce) chicken broth 6 cup(s) water 1 teaspoon(s) salt 1/4 teaspoon(s) ground black pepper 3 medium (1 1/4 pounds) zucchini, sliced into half-moons 2 bag(s) (6 ounces each) baby spinach leaves DIRECTIONS 1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally. 2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, salt, and pepper; heat to boiling over high heat, stirring occasionally. 3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender. I foiund this soup receipe on the goodhousekeeping website and was wondering if this looks ok to eat?? I would replace the chicken broth with no sodium as well as the tomatoes... what does everyone think?? thanks JAMIE |
This recipe is very similar to the WW free veggie soup......I think it is a great recipe and you could probably enjoy a pretty large bowl of it, as it is all veggies :) I think I am going to go make some soup right now :)
XOXO |
Me too, that looks awesome. Makes me wish that I had some cabbage!
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That does look really good.... Hmmm.
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I make something similar that I call my quick veg soup. I use a combination of fresh and frozen veggies plus fat free reduced sodium broth. My COD said I could call 1c a veggie. Though some would say 1/2c equals a veggie. I let myself eat unlimited veggies so it matters not.
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