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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 105.6
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 346.6 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 6.0 g
  • Protein: 4.4 g

View full nutritional breakdown of January 2010 week one crock pot vegetable soup calories by ingredient
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January 2010 week one crock pot vegetable soup

Submitted by: JUSTYNA7

Introduction

Crock pot easy throw in soup. Just wanted to know approximately how many calories and fiber per serving. I suggested it makes about 15 one cup servings but I enjoy 2 cups of vegetables for a lunch so would have 2 servings myself! Crock pot easy throw in soup. Just wanted to know approximately how many calories and fiber per serving. I suggested it makes about 15 one cup servings but I enjoy 2 cups of vegetables for a lunch so would have 2 servings myself!
Number of Servings: 15

Ingredients

    A large tin of tomatoes
    A butternut squash peeled and cubed
    Parsnips peeled and cubed (about 4 large)
    A large onion chopped
    1 tin of chick peas
    1 tin of black beans
    olive oil to saute the onion in
    1 cup of kale chopped
    3 tablespoons curry powder (or to your taste)
    1 tablespoon kumin

Directions

Saute onions until translucent. Add spices and stir saute a minute more.

Throw all ingrediants in crock pot except chopped kale. ( I can often get the vegetables prechopped and pealed in the store so this is a VERY quickly put together meal, but it is cheaper to buy them not chopped. You can also add chopped fennel, or any other root vegetables. You can also make this vegetarian buy using vegetable broth instead of chicken. It works with water too if you don't have broth. I left out celery on purpose because of a family alergy). Cook on high to get to boiling point and then change to low. About a half hour before eating add kale

Number of Servings: 15

Recipe submitted by SparkPeople user JUSTYNA7.






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