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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 77.8
  • Total Fat: 0.5 g
  • Cholesterol: 2.5 mg
  • Sodium: 590.7 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.7 g

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

Submitted by: MRS_HILL

Introduction

This recipe is from the P90X nutrition guide but altered slightly. This recipe is from the P90X nutrition guide but altered slightly.
Number of Servings: 18

Ingredients

    9 cups fat free chicken broth
    3 cups onions, diced
    4 red potatoes, diced
    3 cups celery, diced
    2 cups carrots, sliced
    2 cups zucchini, sliced
    8 oz. tomato sauce
    2 cloves garlic
    1/4 bunch fresh parsley, chopped
    1 dash black pepper

Directions

In a large stockpot, combine the chicken broth, potatoes, onions, carrots & celery. Bring to a boil, reduce heat to med-high and simmer until potatoes are tender, about 30 minutes. Add zucchini, tomato sauce, garlic, parsley & pepper. Reduce heat to medium-low and cook for 15 minutes more or until zucchini is just tender. Serve.

Number of Servings: 18

Recipe submitted by SparkPeople user MRS_HILL.






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