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

VEGETABLE SOUP P90X STYLE



Vegetable Soup P90X style image

So, hubby is doing the P90X workout, and the family is trying some of the recipes in the nutrition plan. This soup is AWESOME, and I can eat as much as I want!!!

Categories     Side Items     Vegetarian     Vegetarian Side Items     Soup     Side Items Soup

Yield 18

Number Of Ingredients 11

10 cups fat free chicken broth (use reduced sodium if you prefer)
4 small red potatoes, cut into 1 inch cubes
4 cups onions, quartered
1.5 cup carrots, sliced 1 inch thick
3 cups celery, sliced 1 inch thick
2 cups zucchini, sliced 1 inch thick
8 ounces tomato sauce, canned (low sodium if you prefer)
2 cloves garlic, minced
1/4 bunch fresh parsley, chopped
1/4 bunch fresh cilantro, chopped
black pepper to taste

Steps:

  • In a large stockpot, combine chicken broth, potatoes, onions, carrots, and celery. Bring to a boil, reduce heat to medium high and simmer until the potatoes are tender, 20-30 minutes.
  • Add the zucchini, tomato sauce, garlic, parsley and cilantro. Reduce heat to medium low and simmer 10-15 minutes more until zucchini is JUST tender. Season to taste with black pepper and serve.
  • Serves about 18, 1 cup serves.
  • You can also add protein powder if you so desire. 1 TB powder to 1 cup soup.

Nutrition Facts : Nutritional Info Servings Per Recipe 18 Amount Per Serving Calories

QUICK AND EASY VEGETABLE SOUP



Quick and Easy Vegetable Soup image

A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.

Provided by Anne Vackrinos

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 6

Number Of Ingredients 11

1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

Steps:

  • In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

Nutrition Facts : Calories 116.2 calories, Carbohydrate 24.3 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 639.5 mg, Sugar 6.4 g

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