SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 171.7
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 997.8 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 8.1 g
  • Protein: 8.0 g

View full nutritional breakdown of MK New Tomato Veggie Soup (1 serving = 2 cups) calories by ingredient
Report Inappropriate Recipe

MK New Tomato Veggie Soup (1 serving = 2 cups)

Submitted by: MARTINEKERR

Introduction

Great basic vegetable soup in which you can add grilled chicken, tofu or soya beans for protein. Great basic vegetable soup in which you can add grilled chicken, tofu or soya beans for protein.
Number of Servings: 8

Ingredients

    2 cups onion, diced
    2 cups celery, diced
    2 cups leeks (white and light green only), sliced
    2 cups mushrooms, sliced
    5 Garlic cloves, crushed
    2 cups carrots, diced
    2 cups broccoli
    2 cups bean sprouts
    2 cups zucchini, sliced/diced
    1 cup asparagus, cut into 1" pieces
    1 cup frozen or fresh peas
    Vegetable or chicken stock - 8 cups (4 double cubes + water)
    1 tbsp olive oil
    1400g Crushed tomatoes or passata (2x700g bottles)
    Salt and pepper to taste (can also add thyme or savory)

Directions

Makes about 8 - 2 cup servings. Note that nutritional info based on Chicken stock, not vegetable stock.
In very large soup pot, saute onion, leeks and celery to hot oil for about 5 minutes. Add mushrooms and garlic (add a little bit of your stock if it starting to stick) and saute for 5 more minutes. Add tomatoes and stock, brining up to a simmer. Adding carrots (and broccoli stocks if you have them). Simmer for 15 minutes before adding the remaining veggies - except frozen peas. Cook for about 15 more minutes until done to your liking (should be a little firm) and then add peas. Take off the heat and serve after 3 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user MARTINEKERR.






Great Stories from around the Web


Rate This Recipe