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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 7.1
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.6 mg
  • Total Carbs: 1.6 g
  • Dietary Fiber: 0.3 g
  • Protein: 0.2 g

View full nutritional breakdown of 12 Vegetable Soup calories by ingredient
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12 Vegetable Soup

Submitted by: PHRASER

Introduction

Dr John Tickell's 12 vegetable soup Dr John Tickell's 12 vegetable soup
Number of Servings: 8

Ingredients

    r Tickell's Vegetable Soup Recipe

    Special options: Vegetarian
    Course: Main
    Favourite flavours: Soup

    By Dr John Tickell
    INGREDIENTS

    Ingredients:
    1x large clove garlic
    2x medium potatoes
    2x large carrots
    2x pumpkin wedges
    2x zucchini
    1x stick celery
    1x parsnip
    1x brown onion
    1x large leek
    5x cups beef stock
    2x large diced tomatoes
    2x bay leaves
    1x tablespoon canola spread
    black pepper
    1x can red kidney beans (strained)
    250 grams frozen baby peas


Directions

Melt canola in large pot. When hot, add crushed garlic and sliced potatoes, carrots, pumpkin, zucchini, celery, parsnip, onion and leek. Any other vegetable of your choice may be added.

Stir for about three minutes.

Add diced tomatoes, beef stock, bay leaves and black pepper. Bring to the boil and then gently simmer until vegetables are just cooked. Add kidney beans and peas. Bring to the boil again and then remove from heat.

Discard bay leaves.

Optional :sprinkle small amount of grated low fat cheese on each bowl of soup.

Serving size = 1cup

Number of Servings: 8

Recipe submitted by SparkPeople user PHRASER.





TAGS:  Vegetarian Meals |

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