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Low Cal Vegetable Soup Recipe

Ingredients

How to make it

  • Boil water for the bullion cubes. Pour water in to a stock pot, add cubes and dissolve.
  • Meanwhile, saute onion, carrot, parsnip, and garlic in olive oil for about five minutes. All should be softened. I saute everything in my cast iron frying pan.
  • Transfer the sauted vegetables to the stock pot, and add the rest of the ingredients.
  • Bring to a boil.
  • Simmer for thirty minutes.

Reviews & Comments 4

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    " It was not good "
    celiac_ceahow_martine ate it and said...
    I messed up the Rating and accidentally clicked 2 forks and I can't figure out how to fix it --- grrrr! This should have a ***** FIVE (5) FORKS rating ***** from me! Thanks for posting it - I added it to my CEA-HOW recipe group too.
    Was this review helpful? Yes Flag
    " It was not good "
    celiac_ceahow_martine ate it and said...
    To accommodate CEA-HOW:
    1) Use 3 c broth instead of 6
    2) Use 3 pounds total veggies (will have to add more of whatever veggie is your fave from this recipe)

    Once you do that, the ~TOTAL~ recipe will have:
    - 3 svgs oil
    - 1 svg protein
    - 6 svgs veggies
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    great tasty recipe thanks
    Was this review helpful? Yes Flag
  • jgnat 15 years ago
    Today I will be warming up yesterday's soup and adding a little left-over roast beef. I'll serve with grilled cheese sandwiches, in deference to my meat-and-potatoes man. Soup and stews are always better the second day.
    Was this review helpful? Yes Flag

The Cook

jgnat Edmonton, CA

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