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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Low cal veggie soup Ingredients:
32 oz fat free chicken broth |
1 cup water |
29 oz stewed tomatoes |
14 1/2 oz cut green beans |
7 oz chopped green onions |
11 oz chopped celery |
16 oz baby carrots |
6 oz chopped bell pepper |
2 yellow onions |
1 pkt soup, chicken noodle mix, dehydrated, dry form |
Directions:
1. Cut veggies in small to medium pieces and cover with broth and water.
2. Boil fast for 10 minutes and add dry soup mix, reduce heat.
3. Season with salt and pepper to taste.
4. Add 1 Tablespoon chili powder or curry. You can also add hot sauce or Worcestershire sauce to suit your taste. Experiment.
5. Simmer and continue to cook until veggies are just tender.
6. Chop fresh parsley or Cilantro and add after you turn off heat if desired.
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