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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 175.2
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,351.1 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 8.4 g
  • Protein: 5.5 g

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

Submitted by: VERAWILLSUCCEED

Introduction

Perfect winter lunches to prepare ahead of time and enjoy week after week. Perfect winter lunches to prepare ahead of time and enjoy week after week.
Number of Servings: 12

Ingredients

    Green Beans (snap), 2 cup
    Cabbage, fresh, 1 head, large (about 7" dia)
    Carrots, raw, 4 large (7-1/4" to 8-1/2" long)
    Onions, raw, 2 cup, chopped (
    Peas, fresh, 1 cup
    Stewed Tomatoes, 4 cup
    Turnips, 1 large
    Parsnips, 5 parsnip (9" long)
    Chicken Boullion Cube (Wylers brand), 4 serving
    Chicken broth - home made - no sodium.

Directions

Start with 10 cups chicken broth or water and 4 bouillon cubes bring to boil. Add carrots, turnip, onions, parsnips and green beans, peas, tomatoes and simmer 15 min. Add cabbage, simmer 30 min or until parsnips, turnip and carrots are almost done. Let cool in pot. Place 2 cup servings in freezer bags and freeze for winter lunches.
Makes about 12 two cup servings.






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