Vegetable Soup
| Serves: |
8 |
| Serving Size: |
215 calories, 3g fat , 32g carbs, 15g protein, 5mg chol, High fiber. |
This recipe is OK for those on the LMD (Low Microbial Diet), Vegetables must be well-cooked, & NO PEPPER after cooking is complete.
Ingredients:
Add any combination of vegetables to suit your taste.
|
1 large onion, chopped
|
1 cup green beans |
| 1 tablespoon butter or margarine |
4-6 cups chicken or beef broth |
| 1 sweet potato, peeled and diced |
2 cups broccoli florets, chopped |
| 2 white potatoes, peeled and diced |
1 cup green peas |
| 2 large carrots, peeled and diced |
¼ teaspoon paprika |
| 2 large zucchini, sliced |
salt and pepper to taste |
Cooking Instructions:
| 1. |
In a frying pan, cook onions in butter until translucent.
|
| 2. |
In a large soup pot, combine onions with sweet potatoes, white potatoes, carrots, zucchini, and beans. |
| 3. |
Add broth. |
| 4. |
Bring to a boil. |
| 5. |
Reduce heat and simmer for about 30 minutes. |
| 6. |
Add broccoli, peas, and paprika 10 minutes before serving. |
| 7. |
Season to taste. |
|
The soup can be pureed in a blender or food processor if desired. |
Recipe from: The Cancer Survival Cookbook by Donna Weihofen, RD, MS & Christina Marino, MD, MPH
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