A quick to fix and low calorie vegetable soup.
| 3 | cups packaged broccoli slaw |
| 3 | carrots, sliced |
| 1 | yellow squash, sliced |
| 1 | zucchini, sliced |
| 2 | cloves garlic, chopped |
| 1 | can (28 ounces) diced tomatoes |
| 2 | cans (14.5 ounces each) chicken broth |
| 1 | can (15 ounces) red kidney beans, drained and rinsed |
| 2 | cups water |
| 1 1/2 | teaspoons dried Italian herb seasoning |
| 1 | teaspoon salt |
| 1/2 | teaspoon black pepper |
| 1/4 | teaspoon red pepper flakes |
Put all ingredients in pot and cook until vegetables are tender. Also may put in slow cooker on low heat for 8 hours.
CategoriesSoup
| Nutrition Facts | ||||||
Serving Size 281.1g |
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Amount Per Serving |
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Calories 43 Calories from Fat
9 |
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% Daily Value* |
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Total Fat
1.0g 2%
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Saturated Fat
0.2g 1%
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Trans Fat
0.0g |
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Cholesterol
0mg 0%
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Sodium
784mg 33%
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Total Carbohydrates
4.7g 2%
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Dietary Fiber
1.2g 5%
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Sugars
1.9g |
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Protein
3.8g
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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. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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