Garden Vegetable Soup
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Suggest a better descriptionINGREDIENTS
INSTRUCTIONS
In a large saucepan, sprayed with nonstick cooking spray, saute carrot, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans and seasoning; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender. NOTES : Each serving provides: 1FR/V Recipe by: Weight Watchers Posted to MC-Recipe Digest V1 #369, by "susan@zim.com"
NOTES
skroseberg
Nutrition
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| Serving Size: 1 Serving (257g) | ||
| Recipe Makes: 4 | ||
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| Calories: 40 | ||
| Calories from Fat: 5 (12%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.6g | 1 % | |
| Saturated Fat 0.1g | 1 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 681.4mg | 23 % | |
| Potassium 279.7mg | 7 % | |
| Total Carbohydrate 8.1g | 2 % | |
| Dietary Fiber 2.2g | 9 % | |
| Sugars, other 5.9g | ||
| Protein 1.9g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 40
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