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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 48.3
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 316.2 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 2.3 g
  • Protein: 1.4 g

View full nutritional breakdown of Tomato Garden Vegetable Soup calories by ingredient
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Tomato Garden Vegetable Soup

Submitted by: YES_I_CAN!

Introduction

I wanted to make a vegetable soup with a tomato base, so I searched online and tweaked a good one that I found. This make a lot of soup! I don't have a big stock pot, so I split it into two pots. My ladle measures 2/3C, and each serving is two (more level than heaping) ladlefuls. I wanted to make a vegetable soup with a tomato base, so I searched online and tweaked a good one that I found. This make a lot of soup! I don't have a big stock pot, so I split it into two pots. My ladle measures 2/3C, and each serving is two (more level than heaping) ladlefuls.
Number of Servings: 40

Ingredients

    2C Large Onion, chopped
    2 Cloves Garlic, chop
    1 1/2 Tbls. Olive Oil
    2 C Potatoes, diced large
    2 C Carrots, sliced
    2 C Celery, sliced
    2C Zucchini, chopped (I use 1C of green, and 1C of yellow)
    2C Mushrooms, cut in half
    2 14oz cans No Salt added Diced Tomatoes
    2 14oz cans No Salt added Diced Tomatoes with basil, garlic, and oregano (I think I bought Hunt's)
    1 can Hunt's Chunky Garden Vegetable Spaghetti sauce
    2 Cans Vegetable broth (sodium free, if possible)
    2 Cans of Water
    1 Can No Salt added Cut Green Beans
    1 Can No Salt Added Corn
    Pepper
    Sea Salt
    2-3 Tbls Dried Oregano
    4-6 Tbls Dried Parsley
    1-2 Tbls Dried Basil
    All spices are really to your own taste. I also added about 3 or 4 shakes of low sodium soy sauce. (it's not included in the nutritional info.)

Directions

Saute Onion and garlic in olive oil until transparent., set pan aside. Place vegetable broth plus two cans of water in large stock pot over medium to medium high heat. Add potatoes, celery, and carrots and bring to a simmer. Reduce heat to medium/medium low and add mushroom, zucchini, garlic, and onions. (This is where I split it into two pans.) Add tomatoes, pasta sauce, corn, and green beans. Stir in 1/4 - 1/2 tsp pepper and sea salt, 2-3 Tbls Oregano, 4-6 Tbls Parsley, 1-2 Tbls Basil. Maybe a few splashes of low sodium soy sauce. Cover and simmer on low heat for 1 1/2 - 2 hours.

Number of Servings: 40

Recipe submitted by SparkPeople user YES_I_CAN!.






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