Quick and Versatile Vegetable Soup

“Low Fat Quick Veggie Soup.”
READY IN:
1hr 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 12 onion, chopped
  • 1 (28 ounce) can stewed tomatoes
  • 1 cup carrot, chopped
  • 12 cup green pepper, chopped
  • 4 dried dried Chinese mushrooms, soaked & chopped
  • 4 stalks celery, chopped
  • 1 (10 ounce) canmixed beans
  • 2 cups non fat chicken stock
  • 1 tablespoon dry onion soup mix
  • 12 teaspoon salt (to taste)
  • 14 teaspoon pepper (to taste)

Directions

  1. Soak Mushrooms in hot water for 20 minutes, drain remove stem and chop.
  2. Chop all vegetables and put in large pot with all ingredients except mushrooms and beans.
  3. Bring to a boil, reduce heat add mushrooms and beans and let simmer until vegetables are cooked.
  4. You can choose the vegetables to your own taste and even omit beans.

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