Light Vegetable Soup - Healthy Options
A deliciously fresh, colorful, healthful, and flavorful soup that's perfect as a first course for a holiday meal, as part of a soup & salad lunch, or anytime you feel like a filling, good-for-you snack.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 servings
Ingredients
- 4 cups reduced sodium chicken broth
- 8 cups regular chicken broth
- 1 10 oz. package frozen chopped spinach, thawed
- 1 1/2 cups fresh broccoli flowerets*
- 2 cups fresh cabbage, shredded*
- 3 medium fresh carrots, diced*
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1/4 cup fresh dill, chopped (or 4 tsp. dried)
- 2 tbsp. cornstarch
- 2 tbsp. water
Instructions
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Heat chicken broths. Add thawed spinach, other vegetables, and dill and let simmer for 10 minutes.
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Bring to a boil. Mix the cornstarch and water to make a smooth paste and add to the boiling mixture while stirring.
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Turn the heat down to low, cover, and let simmer for 20 minutes until vegetables are softened.
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*Time-Saving Suggestion: Substitute broccoli, cabbage, carrots, celery and onions with a total of 6 to 7 cups of frozen thawed vegetables of choice.
Recipe Notes
| Nutrition Information | Per Serving |
| Calories: | 50 |
| Total Fat: | 0.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Protein: | 5g |
| Carbohydrates: | 7g |
| Sodium: | 430mg |
| Fiber: | 2g |