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| Veggie Orzo Soup |
Diet Type: Low Fat
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Cooking Time: 30 minutes - one hour
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Ingredients:
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6 cups low-fat chicken broth |
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2 cups Escarole, sliced thin |
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1 cup carrots, sliced |
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1 leek, sliced and washed |
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1 cup celery, chopped |
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1 cup uncooked Orzo |
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2 large cloves garlic, minced |
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1 teaspoon oregano |
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1 teaspoon basil |
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1 tablespoon Braggs Liquid Aminos |
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1 cup baby portabello mushrooms, sliced |
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Directions:
Put chicken stock, Escarole and carrots in a large soup pan, cook until the Escarole and carrots are tender, about 20 minutes.
Add in the celery, onions, Orzo, garlic, mushrooms and seasonings and cook an additional 20 minutes. Serve hot.
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Servings: 4
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Author: Polly Pitchford, Full Spectrum Health™
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 241
Calories from Fat 10
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% Daily Value*
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| | Total Fat 1g | 2% | | | Saturated Fat 0g | 1% | | | Cholesterol 0mg | 0% | | | Sodium 956mg | 40% | | | Total Carbs 54g | 18% | | | Dietary Fiber 7g | 27% | | | Sugars 2g | | | | Protein 11g | | | | Iron | 15% | | | Calcium | 14% | | | Vitamin B-6 | 15% | | | Vitamin C | 36% | | | Vitamin E | 12% | | | Vitamin D | 3% | | | Vitamin A | 127% | | | Selenium | 5% | | | Manganese | 30% | | | Copper | 20% | | | Zinc | 5% | | | Pantothenic acid | 15% | | | Niacin | 21% | | | Riboflavin | 24% | | | Thiamin | 33% | | | Potassium | 20% | | | Phosphorus | 9% | | | Magnesium | 11% | | | Folate | 32% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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