Anytime Vegetable Soup Cooking Healthy with a Food Processor, Pg 30 Freezes well
The title says it all---all year long, day or night, this veggie-rich combo is delicious, nutritious, and easy to fix. I think it makes a tasty snack, especially when combined with some baked chips. Serves 6 (1 ½ cups)
1 medium onion, peeled and cut into 6 wedges 2 medium carrots, scraped and each cut into 2-inch pieces 2 medium stalks celery, cut into 2-inch pieces 3 cups reduced-sodium tomato juice 1/2 small head cabbage, cut into 6 wedges 1 (15-ounce) can diced tomatoes, undrained 1 tablespoon Splenda Granular 2 teaspoons Italian Seasoning 1/4 teaspoon black pepper
Lock food processor bowl in position. Insert the steel knife blade. Drop onion wedges, carrot pieces, and celery pieces into the food processor bowl. Attach food chute cover and lock in place. Turn on processor and pulse 6 to 12 times or until vegetables are finely chopped. Transfer chopped vegetables to a medium saucepan sprayed with butter-flavored cooking spray. Repeat process with cabbage wedges. Stir chopped cabbage into vegetable mixture. Add tomato juice, undrained tomatoes, Splenda, Italian seasoning, and black pepper. Mix well to combine. Place saucepan over medium heat and bring mixture to a boil, stirring occasionally. Lower heat, cover, and simmer for 30 minutes, stirring occasionally.
Each serving equals: HE: 2 ½ vegetable, 1 optional calorie
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