Kyle’s Kitchen

Weight Loss Soup

Name: Weight Loss Soup
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 20 servings
Ingredients: 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

20 servings

분량

20 minutes

활동 시간

2 hours 50 minutes

총 시간

요리 시작

재료

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

방향

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.

영양 정보

1회 제공량

1 cup

칼로리

57 kcal

지방 전체

1 g

포화 지방

1 g

불포화 지방

트랜스 지방

콜레스테롤

나트륨

225 mg

탄수화물 전체

11 g

식이섬유

3 g

총 당류

4 g

단백질

4 g