Egg Drop Soup With Green Vegetables [Bulkbites.com]

• Servings: 1
• Time: 20 minutes

Egg drop soup with green vegetables is a powerhouse of nutrition and protein. The soup is light and based on the thin stream of beaten egg whites cooked in the simple homemade chicken broth. I have added the vegetables like – green peas, green onions and Swiss chard in the soup to make it rich in fiber and vitamins. This high protein soup is low in calories and extremely beneficial for bodybuilders and those who are looking for some weight loss recipes.

Nutrition

• calories: 206
• protein: 21
• carbs: 28
• fat: 2
• saturated fat: 0.7
• polyunsaturated fat: 0.18
• monounsaturated fat: 0.05
• cholesterol: 6
• sodium: 812
• potassium: 535
• dietary fiber: 5.81
• sugars: 5.41
• vitamin a: 194
• vitamin c: 19
• calcium: 45
• iron: 3
• magnesium: 0
• complex carbs: 16.78
• other fats: 1.07

Ingredients

• 1 piece Egg white beaten
• 1 cup Peas, green, frozen, cooked, boiled, drained, with salt
• 1 cup Chard, swiss, raw
• 0.5 1 cup Chopped Green Onions
• 1 tsp Soy sauce made from soy (tamari)
• 1 serving 1 container CAMPBELL'S Low Sodium Soups, Chicken Broth
• 1 tbsp Spices, ginger, ground
• 6 gram Cornstarch

Instructions

• Bring chicken broth, soy sauce, and ground ginger to a boil in a large saucepan over medium-high heat.
• Reduce heat to low and let it simmer for about 5 minutes.
• Stir in spinach and peas; cook for 2 minutes.
• Mix cornstarch with 2 teaspoon water and slowly pour into the soup, stirring constantly until thickened.
• Pour egg whites into soup and slowly swirl to create egg ribbons.
• Sprinkle green onion and remove from the heat.
• Serve hot.