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Chunky Chicken and Vegetable Soup
Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.
Refreshing Gazpacho
Yield: Makes 4 servings
Ingredients:
2
cups low-sodium tomato juice
1
can (about 14 ounces) fat-free reduced-sodium beef broth
1
can (10-3/4 ounces) reduced-fat condensed tomato soup, undiluted
1-1/2
cups diced peeled cucumbers
1-1/2
cups diced green bell peppers
1
cup shredded carrots
1
cup diced celery
1/2
cup sliced green onions
1/3
cup chopped fresh parsley
2
cloves garlic, minced
1
tablespoon lime juice
2
teaspoons low-sodium Worcestershire sauce
1/2
teaspoon salt (optional)
1/2
teaspoon dried oregano
Fat-free sour cream (optional)
Chopped fresh cilantro (optional)
Preparation:
1.
Combine tomato juice, beef broth, soup, cucumbers, peppers, carrots, celery, green onions, parsley, garlic, lime juice, Worcestershire sauce, salt and oregano in large bowl. Chill at least 2 hours to blend flavors. Top with sour cream and cilantro, if desired.
Nutritional Information:
| Serving Size: 1 bowl gazpacho (1/4 of total recipe) | |
| Sodium | 423 mg |
| Protein | 6 g |
| Fiber | 5 g |
| Carbohydrate | 28 g |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 11 % |
| Calories | 136 |
Dietary Exchange:
| Vegetable | 3 |
| Starch | 1 |
This recipe appears in:
Soups
