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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 154.7
  • Total Fat: 7.2 g
  • Cholesterol: 10.6 mg
  • Sodium: 257.7 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 5.1 g
  • Protein: 7.2 g

View full nutritional breakdown of Country Vegetable Soup (with bacon) (3 points p/serve) calories by ingredient
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Country Vegetable Soup (with bacon) (3 points p/serve)

Submitted by: WOTSHEWROTE

Introduction

Packed with vitamins and flavour, I consider this soup very versatile. So long as you keep to basic principles (no oil, no white potatoes) you can switch the veggies around to suit whatever is in your fridge!

Calculate 1 cup thick soup as 1 serve.

Once cooked, I use this soup in many ways:

* tossed through pasta with a little parmesan cheese
* reheated with 2 tbsp peanut butter and 1 tbsp curry powder, then on top of rice/pasta
* alone as a simmering sauce for chicken
* simmered with red wine and beef/lamb
* mix 1 cup soup with 1/2 cup milk for a creamer version

And... I've also created another recipe without the bacon/ham... 70 cals less per serving!
Packed with vitamins and flavour, I consider this soup very versatile. So long as you keep to basic principles (no oil, no white potatoes) you can switch the veggies around to suit whatever is in your fridge!

Calculate 1 cup thick soup as 1 serve.

Once cooked, I use this soup in many ways:

* tossed through pasta with a little parmesan cheese
* reheated with 2 tbsp peanut butter and 1 tbsp curry powder, then on top of rice/pasta
* alone as a simmering sauce for chicken
* simmered with red wine and beef/lamb
* mix 1 cup soup with 1/2 cup milk for a creamer version

And... I've also created another recipe without the bacon/ham... 70 cals less per serving!

Number of Servings: 16

Ingredients

    2 large onions
    3 sticks celery
    8 medium carrots
    3 parsnips
    1 sweet potato
    1 entire head of cauliflower
    1 entire head of broccoli
    200g bacon rashers or ham
    2 tbsp vegetable stock powder
    8 cups water

Directions

Chop all ingredients. Dry sautee the onions, celery and bacon together (the fat from the bacon will help frying). Don't let ingredients stick to pan. Once onions are transparent and bacon fully cooked, throw in all other ingredients (except stock powder) and bring to the boil. Turn down heat and simmer covered, on low for 1 hour. Stir in the vegetable stock powder and continue to simmer on low for another 15-20 minutes. Once done, you can serve as is. But I prefer to blend into a thick creamy soup.

Number of Servings: 16

Recipe submitted by SparkPeople user WOTSHEWROTE.






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