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Adapted From Becb, Low-Cal Low-Fat Soup (Vegetarian) Recipe

Looking for an easy Adapted from becb, Low-Cal Low-Fat Soup (Vegetarian) recipe? Learn how to make Adapted from becb, Low-Cal Low-Fat Soup (Vegetarian) using healthy ingredients.


Submitted by slr101

Makes 2 servings



Makes two servings, under 80 cals per 2.5 cups. ** Adapted from becb, not my original recipie just a vegetarian version**

Recipe Ingredients for Adapted from becb, Low-Cal Low-Fat Soup (Vegetarian)

1 cup celery, chopped
1/2 cup carrots, chopped
1/2 cup onion, chopped
2 cups green beans, cut
1/2 tsp basil
1/2 tsp sage
1/2 tsp thyme
1/2 tsp garlic powder
6 cups water

Recipe Directions for Adapted from becb, Low-Cal Low-Fat Soup (Vegetarian)

  1. Bring water to boil.

  2. Add in chopped veggies and seasonings.

  3. Allow to boil until veggies are tender (about 15 minutes).

  4. Serve.

Categories

Soup

Nutrition Facts
Serving Size 938.6g
Amount Per Serving
Calories
70
Calories from Fat
3
% Daily Value*
Total Fat
0.3g
0%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
96mg
4%
Potassium
535mg
15%
Total Carbohydrates
15.7g
5%
Dietary Fiber
6.1g
24%
Sugars
5.3g
Protein
3.1g
Vitamin A 113% Vitamin C 40%
Calcium 11% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A
  Good points
  • No saturated fat
  • No cholesterol
  • High in calcium
  • Very high in dietary fiber
  • High in iron
  • High in manganese
  • High in magnesium
  • High in phosphorus
  • Very high in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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