Fat-Free Vegetable Soup

This soup is fat- and cholesterol-free and only 5% fat/calories. It is quick and easy to make.

Step: 1

In a large cooking pot, measure water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken bouillon powder, black pepper, and curry powder. Boil for 20 minutes or until carrots are tender.

Step: 2

Add shredded cabbage, chopped celery, cauliflower florets, and dill weed, and cook an additional 10 to 15 minutes. If soup is too thick, add more water and bring to boil. Adjust seasonings to taste.

Per Serving: 68 calories; protein 2.5g; carbohydrates 15.1g; fat 0.4g; cholesterol 0.3mg; sodium 297.6mg.

The word “stew” can refer to 2 time a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the water based material all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.