Five-Minute Soup

  • Serves: 6


Description

Serve this quick-cooking soup immediately after preparing it, while the vegetables are fresh and colorful.

Ingredients

  • 4 cups fat-free, low-sodium chicken broth, heated
  • 2 cups shredded fresh spinach, cabbage, or lettuce
  • 1 medium zucchini, very thinly sliced
  • 1/2 cup shredded cooked chicken without skin or shredded cooked lean meat, cooked without salt, all visible fat discarded
  • 4 medium button mushrooms, sliced
  • 1 medium tomato, cubed


Cooking Instructions

Put the ingredients in a large saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer for 5 minutes.


Nutritional Analysis
Per serving
Calories Per Serving
41
Total Fat
0.5 g
Saturated Fat
0.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.0 g
Monounsaturated Fat
0.0 g
Cholesterol
10 mg
Sodium
62 mg
Carbohydrates
3 g
Fiber
1 g
Sugar
2 g
Protein
6 g
Calcium
0
Potassium
0

Dietary Exchanges


1 very lean meat



This recipe is reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.