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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 39.4
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 357.0 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.4 g

View full nutritional breakdown of Jane's Version of the Mayo Clinic Veggie Soup calories by ingredient
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Jane's Version of the Mayo Clinic Veggie Soup

Submitted by: BJBERRY57

Introduction

Good for diets--high fiber, low fat, antioxidants. Good for diets--high fiber, low fat, antioxidants.
Number of Servings: 28

Ingredients

    1 lb carrots, sliced
    1 medium onion, chopped
    4 large stalks celery, sliced, frozen
    1 tsp minced garlic
    2 cans (28 oz each) whole tomatoes in juice
    10 oz broccoli, frozen
    2.66 cups green beans, frozen
    1 can (48 oz) chicken broth, fat-free, low sodium
    6 cups distilled water
    1 tsp salt and 1/4 tsp pepper
    20 oz spinach, frozen

Directions

Makes 28 cups of veggie stew.
1. Spray 12 qt stock pot with cooking spray (equal about 1 tsp oil) and heat to medium-high heat. Add carrots, onion, garlic, and celery. Cook for 8 minutes, stirring occasionally.
2. Add tomatoes with their liquid and break up the tomatoes. Add broccoli, green beans, broth, water, salt and pepper. Heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in spinach and heat to boiling. Reduce heat to low; cover and simmer until all vegetables are tender--approximately 10 minutes.

Number of Servings: 28

Recipe submitted by SparkPeople user BJBERRY57.






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