Garden Veggie Soup

Garden Veggie Soup

Always remember that these handy boxes and bags of frozen veggies will taste garden – fresh they‘re stirred into a rich soup. Instead of travelling long hours to market, they are flash – frozen moments after they’re picked – and saved for you. 

Serves 6 (1 ½ cups)

8 ounces extra – lean ground sirloin beef or

Turkey breast

¾ cup chopped onion

¾ cup finely chopped celery

1 cup frozen cut carrots, thawed

1 (14 – ounce) can lower -sodium fat free broth

½ cup water

1 (15- ounce) can diced tomatoes, undrained

¾ cup frozen peas, thawed

¾ cups frozen whole kernel corn , thawed

2 cups chowed cabbage

2 tablespoons SPLENDA Granular

1 tablespoon chopped fresh parsley or 1 teaspoon

  Dried parsley flakes

In a large saucepan sprayed with butter - flavored cooking spray, brown meat and onion. Stir in celery, carrots, green beans, beef broth, and water. Bring mixture to a boil. Add undrained tomatoes, peas, corn and cabbage. Mix well to combine. Stir in SPLENDA and parsley. Lower heat, cover and simmer for 20 minutes or until vegetables are tender, stirring occasionally.

Each serving equals

HE : 2 Vegetable * 1 Protein * ½ Bread *

8 Optional Calories

134 Calories * 2 gm Fat * 11 gm Protein

18 gm Carbohydrate * 398 mg Sodium

56 mg Calcium * 5 gm Fiber.

DIABETIC EXCHANGES: 2 Vegetable * 1 Meat *

 ½ Starch