Low-Fat Soup

Name: Low-Fat Soup
Ingredients: 5 carrots; 1/2 head cabbage; 2 stalks broccoli; 1 can Ro-Tel tomatoes; 8 oz. fresh green beans; 8 oz. bean sprouts; 1 can corn; 1 can peas; 1 medium onion or bunch green onions; 1 can beef broth; 1 tsp. red pepper; 1 Tbsp. black pepper; 1 Tbsp. seasoned salt; 1 bunch parsley; 3 yellow squash; 1/2 bunch celery; 1 bunch bok choy; 3 potatoes

18 ingredients

3 steps

Ingredients

5 carrots
1/2 head cabbage
2 stalks broccoli
1 can Ro-Tel tomatoes
8 oz. fresh green beans
8 oz. bean sprouts
1 can corn
1 can peas
1 medium onion or bunch green onions
1 can beef broth
1 tsp. red pepper
1 Tbsp. black pepper
1 Tbsp. seasoned salt
1 bunch parsley
3 yellow squash
1/2 bunch celery
1 bunch bok choy
3 potatoes

Directions

1

In a large pot, start beef broth. Add vegetables that you like and season as you like. Add water as you go to cover vegetables. Beef may be added to make this a beef stew or chicken stew.
2

Cook until carrots are soft as they require the most time, 30 to 45 minutes. Freezes well in individual containers for later.
3

Makes a lot.