Weight Loss Soup

• 份量: 20 servings
• 活動時間: 20 minutes
• 總時間: 2 hours 50 minutes

食材

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

步驟

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.

營養

• 每份大小: 1 cup
• 卡路里: 57 kcal
• 總脂肪: 1 g
• 飽和脂肪: 1 g
• 鈉: 225 mg
• 總碳水化合物: 11 g
• 膳食纖維: 3 g
• 總糖: 4 g
• 蛋白質: 4 g