Peter's Grill Vegetable Soup
Loaded with fresh vegetable goodness! Suitable for Diabetics too!
Per Serving: 45 calories, 0 g fat, 2 g protein, 10 g carbohydrates, 2 g fiber, 0 mg cholesterol, 73 mg sodium
Yield: Serves 6 (1 cup serving)
Ingredients
- 1/2 c. onions, chopped
- 1/2 c. celery, chopped
- 1/2 c. carrots, diced
- 1/2 c. potatoes, diced
- 1 can (16 oz) diced tomatoes in juice
- 1/2 tsp. sugar substitute
- 1/2 c. frozen peas
- 1/2 c. frozen corn
- 5 c. water or low-sodium vegetable broth
- Salt and pepper to taste
- Chopped fresh herbs or dried herbs of your choice
Instructions
- Coat a large pot with nonstick spray. Add onions, celery, carrots and potatoes and cook over medium high heat, stirring frequently, about 15 minutes.
- Add tomatoes, sugar substitute, frozen vegetables and water or broth and bring to a boil.
- Reduce heat and cook until vegetables are tender, about 15 to 20 minutes.
- Add salt and pepper and fresh or dried herbs to taste if desired.
Note: Feel free to add any other vegetables of choice like cabbage, squash or zucchini.
Recipe reviewed and nutritional analysis completed by Terry Grieco Kenny for DietsInReview.com
User Feedback
(Page 1 of 1, 5 total comments)Daniella Ivette Mendoza
Sounds great, I'm gonna try it!
posted Apr 26th, 2011 3:21 pmnancy
i like this recipe, i ate 3 servins of it yesterday and i actually lost a pound and 2 ounces. not to mention i had quite abit of dark chocolate yesterday too. i am going to make it a lot more often now simply because its a super easy way for me to get my veggies in! :) and i didnt add salt, only herbs. my canned veggies were also no salt added.
posted Nov 6th, 2010 4:07 pmmbs
a lot like an old WW soup called " curb your urge" I believe--great to find it-Mb
posted Nov 2nd, 2009 10:31 amSandy92308
I love this soup and its very healthy to eat for lunch.
posted Sep 16th, 2009 1:57 pmCatherine Holdway
very thick with vegetables and tasty. Would like to know the number of points. Catherine
posted Nov 4th, 2008 6:39 pm