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Veggie Orzo Soup
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Authored By: Polly Pitchford, Full Spectrum Health™
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Serve with a green leafy salad and whole grain rolls.
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Diet Type: Low Fat
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Ingredients:
6 cups low-fat chicken broth2 cups Escarole, sliced thin1 cup carrots, sliced1 leek, sliced and washed1 cup celery, chopped1 cup uncooked Orzo2 large cloves garlic, minced1 teaspoon oregano1 teaspoon basil1 tablespoon Braggs Liquid Aminos1 cup baby portabello mushrooms, sliced
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Serves: 4
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Cooking Time: 30 minutes - one hour |
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| Instructions: |
| 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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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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