Nutrition Facts

  • One serving:
  • 1 cup
  • Calories:
  • 195
  • Fat:
  • 2 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 290 mg
  • Carbohydrate:
  • 35 g
  • Fiber:
  • 0 g
  • Protein:
  • 10 g
  • Diabetic Exchange:
  • 2 starch, 1 vegetable, 1/2 fat.


Barley Borscht

This is one of my favorite soups. It makes good use of the many vegetables that are being harvested this time of... View this recipe »



New Use for Canned Spaghetti Sauce

Relates Ruthe P. of Saskatoon, Saskatchewan, “While making my vegetable soup one day, I accidentally opened a can... Read more »


Super Soups

“To make a delicious, hearty meal out of canned tomato or vegetable soup, I dilute the concentrate with V8... Read more »

Zippy Vegetable Soup

Quick Cooking - try a FREE ISSUE today!

A blend of tender vegetables adds garden-fresh goodness to this hearty soup from Michelle Nichol of Bedford, Nova Scotia. "You can give it extra zip by using spicier salsa," she notes.

SERVINGS: 4

CATEGORY: Low Fat

METHOD: Other stovetop

TIME: Prep: 15 min. Cook: 20 min.

Ingredients:

  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup thinly sliced carrot
  • 1 teaspoon vegetable oil
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • 1/4 cup salsa
  • 4 teaspoons fat-free sour cream

Directions:

In a saucepan, saute onion, green pepper and carrot in oil until tender. Add beans, tomatoes, water and salsa; mix well. Bring to a boil; reduce heat. Cover and simmer for 20-25 minutes or until vegetables are tender. Top each serving with a teaspoon of sour cream. Yield: 4 servings.

Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.