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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 36.1
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 340.7 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 2.3 g

View full nutritional breakdown of GH Vegetable Soup calories by ingredient
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GH Vegetable Soup

Submitted by: MISSVEE75

Introduction

This is the base soup recipe for Good Housekeeping's Amazing Soup diet. I added some extra seasoning for flavor, but the soup is essentially as described This is the base soup recipe for Good Housekeeping's Amazing Soup diet. I added some extra seasoning for flavor, but the soup is essentially as described
Number of Servings: 20

Ingredients

    •1 lb. carrots, sliced
    •3 med. onions (1 1/2 lbs.), chopped (4 c.)
    •4 lg. stalks celery, sliced
    •2 lg. cloves garlic, crushed with press
    •2 cans (28 oz. each) whole tomatoes in juice
    •1/2 sm. head green cabbage (1 lb.) thinly sliced (6 c.)
    •3/4 lb. green beans, trimmed and each cut into thirds
    •1 can (48 to 49 oz.) chicken broth
    •6 c. water
    •Salt and pepper
    •3 med. zucchini (1 1/4 lbs.), sliced into half-moons
    •2 bags (6 oz. each) baby spinach leaves

Directions

1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.

2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black 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 zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.


Number of Servings: 20

Recipe submitted by SparkPeople user MISSVEE75.






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