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Spring Veggie Soup

Spring Veggie Soup


For 6 people)


  • 1  TB Olive oil
  • 1  TB Minced garlic
  • 4  Chopped green onions
  • 2  Cups chopped tomatoes
  • 1  Cup green beans cut in half
  • 2  Cups small button mushrooms
  • 1  Bag baby spinach
  • 48  oz. Low sodium Chicken or vegetable broth
  • 1  TB lemon juice
  1. Heat oil in saute pan and saute garlic and onion.
  2. Add tomatoes, mushrooms and green beans to saute pan and heat for about 3 - 5 minutes.
  3. Add bag of baby spinach and heat until wilted.
  4. Add broth and heat until green beans are softened. Stir in lemon juice and serve.


Other vegetables can be added to this soup as desired. This light soup is a great way to curb your appetite with hardly any calories.

Nutritional Information:67 Calories, 4.9 gm Protein, 3.4 gm Fat, 5.6 gm Carbohydrates, 0 mg Cholesterol, 548 mg Sodium

FoodMover windows to close:1 Vegetable, 1/2 Fat