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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 177.7
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 263.3 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 8.0 g
  • Protein: 9.0 g

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

Submitted by: CAROLYNLYN777

Introduction

Add whatever you feel would taste good! Original recipe came from http://allrecipes.com/Recipe/Bean-Soup-Wit
h-Kale/Detail.aspx but I added a bunch of other veggies to make it more hearty and taste better. No need to puree beans to thicken. Soup is fine without this step.
Add whatever you feel would taste good! Original recipe came from http://allrecipes.com/Recipe/Bean-Soup-Wit
h-Kale/Detail.aspx but I added a bunch of other veggies to make it more hearty and taste better. No need to puree beans to thicken. Soup is fine without this step.

Number of Servings: 10

Ingredients

    One whole medium yellow onion, 6 cloves of garlic, Extra Virgin Olive Oil (enough to sauté previous ingredients, about 3T), 4 cups chicken stock, basil to taste, oregano to taste, pepper to taste, 1 can of white canelli beans, 1 can of black beans. Add other veggies to taste. I usually add tomatoes, red potatoes, spinach or kale, carrots, zucchini and/or yellow squash. Chop (finely) 4 chicken sausage links for those who feel like they need meat in their soup.

Directions

Chop up all ingredients, separately. Sauté onions and garlic until cooked. Add chicken broth. Bring stock with seasonings and all ingredients to boil. Simmer until potatoes are cooked all the way through. Enjoy! Makes enough to fill a 4-quarter pot, I think.

Number of Servings: 10

Recipe submitted by SparkPeople user CAROLYNLYN777.






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