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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 189.0
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 250.8 mg
  • Total Carbs: 41.5 g
  • Dietary Fiber: 8.7 g
  • Protein: 6.1 g

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

Submitted by: LAULALOUISE1984

Introduction

Use any veg that you have available and alter the nutritional value as needed! Lovely on a cold day or just as comfort food. Use any veg that you have available and alter the nutritional value as needed! Lovely on a cold day or just as comfort food.
Number of Servings: 4

Ingredients

    2 carrots, thinly sliced
    1 medium onion, sliced
    1 parsnip, thinly sliced
    2 courgettes, diced
    1 cup of red kidney beans
    1 green pepper, thinly sliced
    2 cloves of garlic, crushed or thinly sliced
    1 medium potato,diced
    2/3 cups of water.
    1 tbsp of arrowroot flour/corn flour to thicken

    Seasonings:
    I used:
    Black pepper
    Thyme
    Oregano
    Rosemary
    Chilli Flakes

    I usually use 1 tsp of each but adjust according to taste.

Directions

Makes 4-6 servings, 1 cup per serving

-Prepare all the vegetables by chopping, slicing or dicing depending on preference. I like a 'chunky' soup so tend to dice them roughly
-Cook the onion and garlic in a splash of water until soft.
-Add the rest of the veg to the pan and cover with the water.
-Add herbs and seasoning and bring to the boil
-Reduce to a simmer and allow to cook for 20-30minutes or until the veg has cooked.
-Mix the flour with a splash of water and add to the soup whilst stirring to thicken.
-Serve when thickened and enjoy!

-If desired, leave the soup to cool and then blend to make a smooth soup.
-Any veg can be used to make the soup. I use whatever I have left over in the fridge/cupboards.

Number of Servings: 4

Recipe submitted by SparkPeople user LAULALOUISE1984.






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