The famous 0 point vegetable soup
| 2 | cups water |
| 2 | cups tomato juice |
| 1 | carrot, diced |
| 1 | onion, diced |
| 1 | tsp dried basil |
| 1/2 | cup green peas |
| 1/2 | red pepper, diced |
| 1 | cup broccoli, broken into florets |
| 1 | cup cauliflower, broken into florets |
- Heat water (or stock) and tomato juice (or V8) to boiling in a medium sized sauce pan.
- Saute carrot and onion in a small amount of water or stock in a separate frying pan. When they start to soften, add the basil. Keep stirring until tender.
- When they're tender, drop them into the stock/juice mixture, throw in the rest of the vegetables and heat through for 5 minutes.
Soup
| Nutrition Facts | ||||||
Serving Size 484.0g |
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Amount Per Serving |
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Calories 94 Calories from Fat
4 |
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% Daily Value* |
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Total Fat
0.4g 1%
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Trans Fat
0.0g |
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Cholesterol
0mg 0%
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Sodium
475mg 20%
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Total Carbohydrates
20.9g 7%
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Dietary Fiber
5.0g 20%
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Sugars
11.7g |
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Protein
4.7g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
95% confidence  |
Good points |
Bad points |
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