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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 190.2
  • Total Fat: 1.4 g
  • Cholesterol: 14.3 mg
  • Sodium: 64.9 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 6.1 g
  • Protein: 7.9 g

View full nutritional breakdown of fall soup calories by ingredient
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fall soup

Submitted by: MOMMASAURUSREX

Introduction

just a soup I threw together the other day with some veggies we had and a pice of left over chcken for flavor. Cooking veggies in bigger chunks helps retain the nutrients also. You caould use pretty much ANY variation of this recipe. Add or take away what ever you have fresh. What a great way to clear out the last of the weeks veggies and make a healthy easy meal. Great with corn bread. just a soup I threw together the other day with some veggies we had and a pice of left over chcken for flavor. Cooking veggies in bigger chunks helps retain the nutrients also. You caould use pretty much ANY variation of this recipe. Add or take away what ever you have fresh. What a great way to clear out the last of the weeks veggies and make a healthy easy meal. Great with corn bread.
Number of Servings: 4

Ingredients

    2-4potato cut into cubes (one per person)
    3-5 canned shredded tomatos and a spash of juice
    3/4 cup onion chopped
    1 large zuchini cubed large peices (but mouth sized)
    1 large chicken thigh (for best flavor) baked and shredded or chunked (skin removed)
    2 chciken bullion (or broth)
    3 small/med carrots cut into largish chunks

    about 4 cups water
    salt/pepper to taste
    1 teaspoon cumin
    1 teaspoon cilantro
    1 tablespoon crushed garlic

Directions

Put all ingredients in crock pot on med heat cook for about 6 hours..until carrots are just tender.

Number of Servings: 4

Recipe submitted by SparkPeople user MOMMASAURUSREX.






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