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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 59.3
  • Total Fat: 0.9 g
  • Cholesterol: 0.5 mg
  • Sodium: 449.2 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 4.5 g

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

Submitted by: PRINCESSMOMMIE

Introduction

This is a great soup by itself, you can also add some whole wheat pasta, chicken or turkey sausage or add seasonings to make it "your own" This is a great soup by itself, you can also add some whole wheat pasta, chicken or turkey sausage or add seasonings to make it "your own"
Number of Servings: 28

Ingredients

    1 lb. carrots, cut into 1" rounds
    1 1/2 lbs onions, coarsely chopped
    4 lg. stalks celery, sliced
    3 lg cloves garlic
    1 lb. green cabbage
    3/4 lb. green beans
    1 1/4 lb zucchini
    2 - 28 oz. cans diced tomatoes in juice
    1 - 48 oz can chicken broth
    6 c. water
    2 - 8 oz. bags baby spinach leaves

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Directions

1. Coat 12-qt stockpot with non-stick cooking spray. Add carrots, onions & celery to pot and cook over med-high heat. Press or mince garlic and add to pot; cook 8 minutes or until veggeis begin to soften, stirring occasionally.

2. Meanwhile, thinly slice gabbage. Trim & slice green beans . Cut zucchini in half lengthwise, then slice cross-wise. Set aside separately.

3. When carrots are tender, add tomatoes (with liquid) . Add cabbage, green beans, chicken broth, water, 1 tsp salt (if desired) and 1/4 tsp fresh cracked pepper. Increase to high heat and boil, stirring occasionally.

4. Reduce heat to low; cover and simmer 10 minutes, stirring once. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes.

**If freezing, cool soup slightly and pack into 2- to 3-cup portions; freeze.

Number of Servings: 28

Recipe submitted by SparkPeople user PRINCESSMOMMIE.






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