Vegetable Salsa Soup

Vegetable Salsa Soup
Special Recipe : Vegetable Salsa Soup

Summary

Vegetable Salsa Soup

This is a quick, tasty, low-fat vegetable soup. I usually make a big pot, and freeze half of it. Try it with zucchini, turnips, rutabagas or green beans. Sometimes I boil chicken breasts in the broth as I prepare the vegetables, then dice them and put them back in the broth with the salsa and vegetables.

Servings 0}

Integrated

  • 6 (14.5 ounce) cans chicken broth
  • 1 (16 ounce) jar medium salsa
  • 2 cups chopped carrot
  • 2 cups celery, chopped
  • 1 cup frozen mixed vegetables

Directions

  1. In a pot over medium high heat, combine the broth, salsa, carrots, celery and mixed vegetables. Simmer together for 20 minutes, or until vegetables are tender.

Per Serving:

  • 63.6 calories
  • protein 5.5g 11% DV
  • carbohydrates 7.7g 3% DV
  • fat 1.4g 2% DV
  • cholesterolmg
  • sodium 907.3mg 36% DV.

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