Vegetable Soup Atkins Recipes

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VEGETABLE SOUP (ATKINS)



Vegetable Soup (Atkins) image

Make and share this Vegetable Soup (Atkins) recipe from Food.com.

Provided by Michelle Rogers

Categories     Lunch/Snacks

Time 25m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 celery rib, chopped
1/2 small onion, chopped
1/2 teaspoon dried thyme
2 garlic cloves, sliced
1 small zucchini, cut into 1/4-inch dice
1/2 cup chopped green beans
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups lower sodium vegetable broth
1 large tomatoes, chopped
1/4 cup chopped fresh parsley

Steps:

  • Heat oil in a heavy-bottomed saucepan over medium-high heat. Add celery, onion and thyme; sauté until vegetables are soft, about 5 minutes. Add garlic and sauté until fragrant, about 30 seconds.
  • Add zucchini, green beans, salt and pepper; sauté until slightly soft, about 2 minutes Add stock and tomato; increase heat to high and bring to a boil. Reduce heat to low, cover and simmer 10 minutes. Stir in parsley. Serve hot.

Nutrition Facts : Calories 86.3, Fat 7, SaturatedFat 1, Sodium 307, Carbohydrate 5.6, Fiber 1.7, Sugar 3, Protein 1.4

MEDITERRANEAN VEGETABLE SOUP - ATKINS - 5.5 NET CARBS



Mediterranean Vegetable Soup - Atkins - 5.5 Net Carbs image

From Dr. Atkins Quick & Easy New Diet Cook Book. Phases 1-4. Per Serving: 7.5 carbs, 5.5 net carbs, 2 grams fiber, 5 grams protein, 3.5 grams fat, 76 cal

Provided by mariposa13

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 tablespoon olive oil
1/2 cup chopped onion
1 garlic clove, minced
2 cups water
14 ounces can reduced-sodium chicken broth
1/2 cup chopped tomatoes in tomato juice
1 cup chopped kale
1/2 cup sliced mushrooms
1/2 cup sliced green beans
1/2 cup diced zucchini
1 tablespoon chopped fresh basil
2 tablespoons grated parmesan cheese

Steps:

  • Heat olive oil in heavy 2-qt saucepan over med-low heat.
  • Add onion and cook, stirring occasionally, for 5 min, or until soft.
  • Add garlic and cook until fragrant.
  • Stir in water, broth, and tomatoes, and bring to a boil.
  • Add the kale and bring the soup to a boil, then lower the heat, cover, and cook for 10 minute.
  • Add the mushrooms, green beans, zucchini, and yellow squash.
  • Bring to a boil, then reduce to med and cook, uncovered, for 10 minute.
  • Divide the soup amid bowls and garnish with the basil and parmesan.

Nutrition Facts : Calories 72.8, Fat 3.3, SaturatedFat 0.9, Cholesterol 2.2, Sodium 163.9, Carbohydrate 8, Fiber 1.4, Sugar 3.1, Protein 4.7

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