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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 106.1
  • Total Fat: 3.3 g
  • Cholesterol: 0.8 mg
  • Sodium: 329.0 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 4.8 g
  • Protein: 3.8 g

View full nutritional breakdown of Faith's refrigerator vegetable soup calories by ingredient
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Faith's refrigerator vegetable soup

Submitted by: FELLGARTH

Introduction

This is a great way to clean out your refrigerator with those small amounts of food that need to be used up. Simple, quick, easy, and delicious. Add or delete any veggies you have or like to include. This is a great way to clean out your refrigerator with those small amounts of food that need to be used up. Simple, quick, easy, and delicious. Add or delete any veggies you have or like to include.
Number of Servings: 6

Ingredients

    1 tbsp. canola oil
    1 c. leeks (or onions), chopped
    1 c. carrots, sliced
    1.5 c. celery, sliced
    1 tsp. garlic, chopped fine
    1 c. cabbage, sliced fine
    1 c. asparagus, sliced
    1 c. cauliflower, sliced or chopped
    1 c. chicken broth, preferably low sodium
    5 c. vegetable juice such as V8 or Mott's, low sodium
    1 tsp. curry powder
    2 bay leaves
    1 tsp. dried pepper flakes, or to taste
    freshly ground black pepper

Directions

This recipe makes approximately 6 X 1.5 cup servings, depending on how many vegetables are included

Heat oil in large saucepan and sweat the leeks/onions, carrots, and carrots until starting to soften. Add seasonings and cook another minute or so to develop the flavours. Add all the remaining ingredients and cook until veggies are just tender.

This soup can be eaten as is or pureed if you like a smoother texture.

Number of Servings: 6

Recipe submitted by SparkPeople user FELLGARTH.






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