Fat Free Vegetable Soup
Created by KittenCal on January 25, 2012
- Servings: 12
- Prep Time: 15m
- Cook Time: 40m
- Recipe #4324
Ingredients
- 2 cans (14 1/2 ounce) fat-free chicken broth (or vegetable broth, (vegetarian/vegan use vegetable broth)
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 medium potato, peeled and cubed
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon crushed chili flakes, or to taste
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 1/2 cup frozen peas
- 1 bay leaf
- 1 teaspoon dry Italian seasoning
- Small shell pasta, cooked and drained
- Seasoned salt and fresh ground black pepper, to taste
How to Make
-
Step 1: In a large saucepan, combine the first 11 ingredients. Bring to a boil, reduce heat, cover and simmer for 40 minutes or until vegetables are crisp-tender.
-
Step 2: Add the pasta, season with seasoned salt and pepper to taste heat through. Discard bay leaf.
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Step 3: Yield 6 (1-cup) servings -- One serving (1 cup) equals 108 calories -- 3 mg cholesterol -- 1 gram or Trace Fat
Nutritional Facts
- Serving Size: 1 (117.9 g)
- Calories 46.6
- Total Fat - 1.2 g
- Saturated Fat - 0.3 g
- Cholesterol - 2.2 mg
- Sodium - 83.2 mg
- Total Carbohydrate - 7.4 g
- Dietary Fiber - 1.8 g
- Sugars - 2.5 g
- Protein - 2.2 g
- Calcium - 31.6 mg
- Iron - 0.6 mg
- Vitamin C - 15 mg
- Thiamin - 0.1 mg