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    You are in: Home / Recipes / Fat-free Vegetable Soup Recipe
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    Fat-free Vegetable Soup

    Average Rating:

    2 Total Reviews

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    • on June 06, 2008

      This was a hit for me...I LOVE cabbage...and have it everyday (really I drink it every morning :) ) I used red cabbage for this because I had a vision of how it would look with the white cauliflower and bits of other veggies dancing around it...or swimming with it (lol) ...:)...I just used all my own veggie broth- 6 cups because I got a headache from thinking all ounces and pints / some stock some water and what-not and my attention span was not all there at the time...really just eyeballed it to accommodate the veggies...I added onion ( for the cupa-plus) and for extra "meatiness" chunky baby bella mushrooms and sun-dried personal preferences run HOT & SPICEY so I added a couple of teaspoons of Worcestershire and hot sauce as suggested and I tossed some basil in too(...because the plant was right in front of me...) :) made for a great soup...wonderfully versatile; which is just what I think a soup should be - Thanks!!

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    • on November 05, 2006

      This soup stars two of my favorite veggies, so I knew I'd like it! For the 1 cup of veggies (listed first), I used a combo of onions, celery and a little was a more than 1 cup. Even with the extra veggies, I think the amount of liquid(s) is too much. I halved the amount of water and it was perfect for me. I used about 2 tsp of Worcestershire and a few dashes of hot sauce....loved that extra flavor. I will make this again; thanx!

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    Nutritional Facts for Fat-free Vegetable Soup

    Serving Size: 1 (150 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 27.9
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 796.5 mg
    Total Carbohydrate 6.3 g
    Dietary Fiber 1.8 g
    Sugars 2.4 g
    Protein 1.4 g

    The following items or measurements are not included:

    vegetable stock

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