Vegetable Soup P90x Style Recipes

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P90X VEGETABLE SOUP



P90x Vegetable Soup image

Make and share this P90x Vegetable Soup recipe from Food.com.

Provided by MissyCakes

Categories     Low Protein

Time 55m

Yield 18 , 18 serving(s)

Number Of Ingredients 11

10 cups fat-free chicken broth, low sodium
4 red potatoes, cut into 1-inch cubes
4 cups onions, quartered
1 cup carrot, sliced 1 inch thick
3 cups celery, sliced 1 inch thick
2 cups zucchini, sliced 1 inch thick
8 ounces tomato sauce, canned
2 garlic cloves, minced
1/4 bunch fresh parsley, chopped
1/4 bunch cilantro, chopped
1 dash black pepper

Steps:

  • In a large stockpot, combine the chicken broth, potatoes, onions, carrots, and celery.
  • Bring to a boil, reduce heat to medium-high, and simmer until the potatoes are tender, about 30 minutes.
  • Add the zucchini, tomato sauce, garlic, parsley, and cilantro. Reduce heat to medium-low and cook for 10 to15 minutes more, or until the zucchini is just tender. Season to taste with black pepper and serve.
  • If desired, add protein powder just before serving.

Nutrition Facts : Calories 64.5, Fat 0.5, SaturatedFat 0.1, Sodium 612.1, Carbohydrate 13.5, Fiber 2.3, Sugar 3.8, Protein 2.6

ROASTED RED PEPPER SOUP P90X



Roasted Red Pepper Soup P90X image

One of the Phase 1: Fat Shredder Recipes Level I - 1 cup of soup=1 veg Level II - 2 cups of soup=2 veg Level II - 3 cups of soup= 3 veg

Provided by College Girl

Categories     Peppers

Time 40m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 11

2 cups white wine
1 onion, finely chopped
5 red peppers, roasted
2 cups celery
1 tablespoon garlic, minced
2 plum tomatoes
1/4 cup tomato paste
2 cups chicken broth
2 tablespoons dried thyme
1/4 teaspoon white pepper
1/4 teaspoon cumin

Steps:

  • 1. Heat wine in large heavy soup pot over medium heat. Add onion, red peppers, and celery. Cook and stir for 3 minutes. Stir in garlic. Cook 2 more minutes, adding more wine if necessary.
  • 2. Add tomatoes, tomato paste, and broth, cover and bring to a boil. Reduce heat and simmer for 25 minutes.
  • 3. Puree soup in a food processor. Return to pan, add seasonings, and heat through.

Nutrition Facts : Calories 70, Fat 0.5, SaturatedFat 0.1, Sodium 186.4, Carbohydrate 7.7, Fiber 2.1, Sugar 4.2, Protein 2

HEARTY VEGETABLE SOUP



Hearty Vegetable Soup image

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

Steps:

  • In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

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