fatincanada
New member
well i found this one today that sounds good, im not good with the whole fat % thing so if anyone can comment on it and let me know how they think it would work that'd be great. So here it is:
To retain freshness and nutrients keep a 2 day supply of Basic Soup in the refrigerator. Pack remaining soup in 3 cup portions in airtight containers, leaving some room for expansion. Freeze.
5 medium carrots, cut into 1 inch slices
3 medium celery ribs, sliced
3 large onions, chopped or 3 medium leeks, each cut into 1 inch slices
1 clove garlic, minced
1 (28 ounce) can tomatoes (in juice)
1/2 medium cauliflower, cut into bite sized pieces
12 ounces green beans, each cut into thirds
3 medium zucchini, cut into 1 inch slices
2 (5 ounce) packages baby spinach leaves
1/2 cup chopped fresh parsley
2 chicken bouillon cubes
1 teaspoon salt
1/2 teaspoon fresh ground pepper
24 Cups Change size or US/metric
Change to: Cups US Metric
45 minutes 15 mins prep
Coat pan with nonstick cooking spray.
Over medium high heat add carrots, celery, onions, and garlic.
Cook, stirring occasionally, 5 minutes.
Stir in tomatoes with their liquid, breaking up tomatoes with side of spoon.
Add cauliflower, remaining ingredients and 12 cups of water.
Heat to boiling over high heat, stirring occasionally.
Reduce heat to low, cover and simmer, stirring occasionally, 15 minutes or until vegetables become tender.
Add more salt and pepper if desired
Nutrition Facts
Calculated for 1 Cups (146g)
Recipe makes 24 Cups
Calories 35
Calories from Fat 3 (8%)
Amount Per Serving %RDA
Total Fat 0.3g 0%
Saturated Fat 0.1g 0%
Polyunsat. Fat 0.1g
Monounsat. Fat 0.1g
Cholesterol 0mg 0%
Sodium 186mg 7%
Potassium 361mg 10%
Total Carbohydrate 7.7g 2%
Dietary Fiber 2.6g 10%
Protein 1.9g 3%
Vitamin A 4835mcg 96%
Vitamin B6 0.2mg 7%
Vitamin B12 0.0mcg 0%
Vitamin C 24mg 40%
Vitamin E 0mcg 2%
Calcium 37mg 3%
Magnesium 29mg 7%
Iron 1mg 5%
To retain freshness and nutrients keep a 2 day supply of Basic Soup in the refrigerator. Pack remaining soup in 3 cup portions in airtight containers, leaving some room for expansion. Freeze.
5 medium carrots, cut into 1 inch slices
3 medium celery ribs, sliced
3 large onions, chopped or 3 medium leeks, each cut into 1 inch slices
1 clove garlic, minced
1 (28 ounce) can tomatoes (in juice)
1/2 medium cauliflower, cut into bite sized pieces
12 ounces green beans, each cut into thirds
3 medium zucchini, cut into 1 inch slices
2 (5 ounce) packages baby spinach leaves
1/2 cup chopped fresh parsley
2 chicken bouillon cubes
1 teaspoon salt
1/2 teaspoon fresh ground pepper
24 Cups Change size or US/metric
Change to: Cups US Metric
45 minutes 15 mins prep
Coat pan with nonstick cooking spray.
Over medium high heat add carrots, celery, onions, and garlic.
Cook, stirring occasionally, 5 minutes.
Stir in tomatoes with their liquid, breaking up tomatoes with side of spoon.
Add cauliflower, remaining ingredients and 12 cups of water.
Heat to boiling over high heat, stirring occasionally.
Reduce heat to low, cover and simmer, stirring occasionally, 15 minutes or until vegetables become tender.
Add more salt and pepper if desired
Nutrition Facts
Calculated for 1 Cups (146g)
Recipe makes 24 Cups
Calories 35
Calories from Fat 3 (8%)
Amount Per Serving %RDA
Total Fat 0.3g 0%
Saturated Fat 0.1g 0%
Polyunsat. Fat 0.1g
Monounsat. Fat 0.1g
Cholesterol 0mg 0%
Sodium 186mg 7%
Potassium 361mg 10%
Total Carbohydrate 7.7g 2%
Dietary Fiber 2.6g 10%
Protein 1.9g 3%
Vitamin A 4835mcg 96%
Vitamin B6 0.2mg 7%
Vitamin B12 0.0mcg 0%
Vitamin C 24mg 40%
Vitamin E 0mcg 2%
Calcium 37mg 3%
Magnesium 29mg 7%
Iron 1mg 5%
