Prep Time: 10 mins
Cook Time: 40 mins
Rating:
fatsecret members overall average rating
|
Low-calorie homemade soup, loaded with nutrients.
Ingredients
Directions
- Bring the broth and water in a boil.
- Add sliced carrots and potatoes.
- Slice pepper and mushrooms, roast in a pan for 5-7 minutes, then add to the broth.
- Cut squash and add to the broth. Put on medium heat and cook for 15 minutes.
- Shred cabbage and add to the broth. Cook for 10 minutes.
13 members have added this recipe to their cookbook.
|
|
|
|
|
Review This Recipe
Sign in to review this recipe
|
|
|
Other Related Links
Kitchen
Related Recipe Collections
Low GI Recipes
Squash Recipes
Mushroom Recipes
Carrot Recipes
Other Related Recipes
A great side dish that uses up the vegetables in your fridge or serve over brown rice or whole wheat couscous to ...
|
Eggs, ham, veggies and cheese make up this yummy casserole.
|
A vegetable soup packed with delicious, healthy veggies.
|
A veritable garden in a pot.
|
Substitute any veggies into this easy and tasty curry recipe.
|
Chicken strips with sliced vegetables and cheese.
|
|
Share Your Recipes!
Nutrition summary:
|
![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
There are 76 calories in 1 serving of Garden Vegetable Soup. |
![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
Calorie break-down: 14% fat, 76% carbs, 11% protein. |
|
Nutrition Facts
Amount Per Serving
Calories
76
% Daily Values*
Total Fat
1.17g
1%
Saturated Fat
0.22g
1%
Trans Fat
0g
Polyunsaturated Fat
0.381g
Monounsaturated Fat
0.465g
Cholesterol
0mg
0%
Sodium
411mg
18%
Total Carbohydrate
14.72g
5%
Dietary Fiber
2.6g
9%
Sugars
3.04g
Protein
2.13g
Vitamin D
0mcg
1%
Calcium
31mg
2%
Iron
0.52mg
3%
Potassium
373mg
8%
Vitamin A
144mcg
16%
Vitamin C
19.6mg
22%
Calorie Breakdown:
Carbohydrate (75%)
Fat (14%)
Protein (11%)
|
|
* Based on a RDI of 2000 calories
|