Soup is a great way to use leftover veggies. Any vegetables you have on hand will work in this recipe, so feel free to get creative! Use the half-empty bags of frozen vegetables, the last handful of baby carrots or the leftover tomatoes you chopped for taco night. It’s a party of flavors, and all veggies are welcome.
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Makes 10 servings
Calories: 160
Total fat: 8 g
Saturated fat: 1 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 220 mg
Total carbohydrate: 17 g
Dietary fiber: 5 g
Sugars: 7 g
Protein: 6 g
— Recipe provided by Digestive Disease Health Team dietitians.
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