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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 132.8
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 841.0 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 6.0 g
  • Protein: 5.3 g

View full nutritional breakdown of Fall Harvest Soup calories by ingredient
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Fall Harvest Soup

Submitted by: PBLOESS


Number of Servings: 6

Ingredients

    -Low sodium chicken broth (3 cups)
    -1 can of whole peeled tomatoes with basil (no salt added)
    -1 large onion - chopped
    -5 cloves of garlic chopped
    -2 large celery stalks - chopped
    -15 baby carrots - chopped
    -2 large zucchini- quartered and chopped
    -1/4 green cabbage head - chopped (like for slaw)
    -1/2 bag of baby spinach leaves
    -chicken boullion cube
    -salt & pepper
    -EVOO - 1 T
    -1.5 T of tomato paste
    -Juice of 2 lemons

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Directions

-saute chopped onions and garlic into pot with EVOO until translucent
-add celery and carrots and tomato paste until sizzles
-add entire can of whole peeled tomatoes and chicken broth
-add zucchini and cabbage
-adjust seasoning to taste after adding chicken boullion cube
-let it simmer for 10 minutes on medium heat
-add baby spinach and let it simmer for another 5 minutes
-adjust seasoning to taste (I like to lemon juice freshly squeezed from 2 lemons)
-let it simmer and enjoy!


Number of Servings: 6

Recipe submitted by SparkPeople user PBLOESS.






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Member Ratings For This Recipe

  • I added shredded chicken to the soup. I also let the soup simmer for about 30 minutes, instead of 10, to let the veggies cook more and the flavors blend. Overall, it was very good, and I will probably make again. - 10/31/11

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