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10-Minute Veggie Soup |
Ingredients:2 29-oz. cans low-sodium chicken broth 1 14.5-oz. can diced tomatoes — no salt added 1 teaspoon dried basil 1⁄2 teaspoon onion powder 3⁄4 cup macaroni, dry 3 cups frozen mixed vegetables 1⁄8 teaspoon salt 1⁄8 teaspoon pepper
Directions:Combine chicken broth, diced tomatoes, basil and onion powder. Bring to a simmer and add pasta and frozen vegetable mix (broccoli, cauliflower and carrot mix is great in this recipe). Cook for 6 minutes and remove from heat, adding salt and pepper to taste. The pasta will not be cooked all the way through. Let soup sit for 5 minutes and pasta will become soft.
Serves: 6
Preparation time: 10 minutes; allow to rest for 5 minutes before serving
Nutrition Information per serving: calories: 112, total fat: 0.5g, saturated fat: 0.3g, percent calories from fat: 4, percent calories from saturated fat: 3, protein: 6g, carbohydrates: 21g, cholesterol: 3mg, dietary fiber: 4g, sodium: 244mg. |
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