- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 202.2
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 611.2 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 5.7 g
- Protein: 9.6 g
Coach Nicole's Cold Weather Vegi StewSubmitted by: COACH_NICOLE
IntroductionI love making this soup throughout the fall and winter. It's filling, healthy and stores well. Perfect with a grilled cheese sandwich on whole wheat bread. I love making this soup throughout the fall and winter. It's filling, healthy and stores well. Perfect with a grilled cheese sandwich on whole wheat bread.
1 medium onion, finely chopped
2 garlic cloves, minced
2 Tbsp olive oil
1 can (28 oz) diced or crushed tomatoes
6 cups filtered water
3-5 large carrots, chopped into 1/2 inch chunks
1.5 cups Bob's Red Mill Vegi Soup Mix*
1.5 Tbsp dried basil
1.5 Tbsp dried oregano
1 tsp salt
2 tsp black pepper
8-10 oz. frozen spinach
*Bob's Red Mill Vegi Soup mix can be found in many natural foods stores, in the soup aisle, or at BobsRedMill.com. This mix contains green split peas, yellow split peas, barley, lentils and vegetable pasta.
Add onion and garlic, cook until onion is transluscent, about 5 minutes.
Add remaining ingredients (except spinach) to the pot and bring to a low boil.
Simmer, covered, for one hour, stirring occasionally. Add frozen spinach during last 10 minutes of cooking.
Adjust seasoning to taste--almost any combination of your favorite seasonings will work well in this soup. Refrigerate, covered, for about a week. This soup also freezes well. When reheating, add a little more water to reach desired consistency.
Number of Servings: 8
Recipe submitted by SparkPeople user COACH_NICOLE.