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Gingered Vegetable Soup

 

8

Yield

4

servings

Prep

10

min

Cook

50

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

1 each yellow onion
1 each celery stalks
sliced
1 each green bell peppers
1.3 ml garlic
crushed
*
10 ml ginger root
fresh, grated
118 ml water
946 ml water
1 can tomato sauce
*
2 each potatoes
cubed, white
5 ml basil
dried
*
5 ml paprika
1.7 ml black pepper
ground
*
1 each zucchini
cut in half lengthwise, then sliced
473 ml corn

Directions

Sauté the onion, celery, green pepper, garlic, and ginger root in the ½ cup water for 5 minutes.

Add the 4 cups water, tomato sauce, potatoes, and seasonings and cook over low heat for 30 minutes.

Add the zucchini and corn and cook an additional 15 minutes, or until all vegetables are tender.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 544g (19.2 oz)
Amount per Serving
Calories 1887% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 48mg 2%
Total Carbohydrate 14g 14%
Dietary Fiber 6g 26%
Sugars g
Protein 12g
Vitamin A 18% Vitamin C 91%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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