Weight Loss Soup

• porciones: 20 servings
• tiempo activo: 20 minutes
• tiempo total: 2 hours 50 minutes

Ingredientes

32 ounces chicken broth (you may use low-sodium)

3 cups V-8 juice (*see recipe notes)

28 ounces Italian diced tomatoes

1 small onion

2 cloves minced garlic

8 ounces sliced mushrooms

3 carrots (peeled and sliced)

1 zucchini (diced)

1 yellow squash (diced)

2 cups green beans (fresh or frozen)

14 ounces kidney beans (drained and rinsed)

3 to 4 cups shredded cabbage

1 teaspoons Italian seasoning

salt and pepper

Instrucciones

In a large frying pan sprayed with cooking spray, saute garlic, onions, carrots, and mushrooms for about 5 minutes.

In a large crockpot, combine sauteed garlic and vegetables with the remaining ingredients.

Cook on high for 2-3 hours, or until vegetables are fork-tender.

FREEZING INSTRUCTIONSThis makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To thaw, place the bag in the fridge for 24 hours and then reheat.

Nutrición

• Tamaño de la Porción: 1 cup
• Calorías: 57 kcal
• Grasa Total: 1 g
• Grasa Saturada: 1 g
• Sodio: 225 mg
• Carbohidratos Totales: 11 g
• Fibra Dietética: 3 g
• Azúcares Totales: 4 g
• Proteína: 4 g