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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 268.5
  • Total Fat: 7.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,012.5 mg
  • Total Carbs: 43.6 g
  • Dietary Fiber: 11.7 g
  • Protein: 8.2 g

View full nutritional breakdown of Elise's Veggie Soup calories by ingredient
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Elise's Veggie Soup

Submitted by: EKS10250

Introduction

Yummy easy soup for a cold day, this soup was the product every left over veggie thats was in my fridge but turned uout so good we'll make it again for sure. You can use your favorite can of beans., I like black or white. Yummy easy soup for a cold day, this soup was the product every left over veggie thats was in my fridge but turned uout so good we'll make it again for sure. You can use your favorite can of beans., I like black or white.
Number of Servings: 6

Ingredients

    Vegetable Broth, 6 cup (remove)
    2 cups water
    Garlic, 4 tsp (remove)
    Spinach, fresh, 1.5 package (10 oz) (remove)
    Summer squash, 2 cup, sliced (remove)
    Beans, red kidney, 2 cup (remove)
    Baby Carrots, raw, 20 medium (remove)
    *Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 4 serving (remove)
    Olive Oil, 3 tbsp (remove)
    Thyme, ground, 1 tbsp (remove)
    Pepper, red or cayenne, 1 tsp (remove)
    Onions, raw, 1 cup, chopped
    1 Sweet potato cubed

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Directions

1) In a large stock pot saute onions and garlic in olive oil, once they start to soften add red pper flakes and thyme. Continue to cook until onions are completely soft.
2) Add veggie broth, water, carrots, sweet potato, summer squash, and diced tomatos, bring to a boil and then let simmer for 25 mins.
3) Add spinach and can of beans, cotinue to simmer for 10 mins.
4) Serve with sald or bread: enjoy.


Number of Servings: 6

Recipe submitted by SparkPeople user EKS10250.






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