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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 74.3
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 127.0 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 3.7 g
  • Protein: 3.3 g

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

Submitted by: ANGELCITYGAL

Introduction

A light and healthy, versatile soup that adapts well to whatever veggies you have on hand. A light and healthy, versatile soup that adapts well to whatever veggies you have on hand.
Number of Servings: 14

Ingredients

    48 oz canned diced tomatoes (with the fluid in the can)
    1 large yellow crook-necked squash (summer squash) or 1-2 zucchini squash, diced
    1 package Trader Joe's Harvest Hodgepodge frozen vegetables (3.75 cup frozen mixed vegetables)
    8 leaves napa cabbage, chopped into small pieces
    1 tbsp olive oil
    3 cups diced onion
    4 cloves garlic, minced
    5 cups water
    2 tablespoons oregano
    1 tablespoon basil
    1 tablespoon Mrs. Dash or equivalent
    2 teaspoons salt
    1 can pinto beans (drained and rinsed) = approx 1.5 cups drained beans

Directions

In a large dutch oven or soup pot, saute the onion and garlic in the olive oil until the onion is golden. Add the tomatoes and their liquid, chopped napa cabbage, diced squash, plus 5 cups water. Simmer for a few minutes. Add the frozen vegetables, herbs and spices. Bring back to simmer and continue to simmer 10 minutes.

Optional: You may like to remove 1/3 of the soup and puree in your blender, then return to the pot for a different texture.

Drain and rinse the pinto beans and add to the warm soup. Simmer 5 more minutes.

Adjust seasonings to your taste.

Serving size is approximately one cup.

Enjoy.

Number of Servings: 14

Recipe submitted by SparkPeople user ANGELCITYMOM.






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