Five-Minute Soup
The American Heart Association Cookbook
These recipes are reprinted with permission from the New American
Heart Association Cookbook, 25th Anniversary Edition, copyright
© 2001 by the American Heart Association.
Serve this quick-cooking soup immediately, while the vegetables
are fresh and colorful.
4 cups low-sodium chicken broth, heated
1/2 medium cucumber or 1 medium zucchini, sliced very thin
4 fresh medium mushrooms, sliced
2 cups shredded fresh spinach, lettuce, or cabbage
1 medium tomato, cubed
1/2 cup cooked chicken or lean meat, shredded
Put all ingredients in a large saucepan. Bring to a boil over
medium-high heat. Reduce heat and simmer for 5 minutes.
Serves 6
Nutrient Analysis
Calories: 53
Protein: 4 g
Carbohydrates: 3 g
Total fat: 1 g
Saturated: 0 g
Polyunsaturated: 0 g
Monounsaturated: 0 g
Cholesterol: 10 mg
Fiber: 1 g
Sodium: 30 mg