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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 178.6
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 563.8 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 9.6 g
  • Protein: 7.8 g

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

Submitted by: CSR2388

Introduction

Loaded with goodness Loaded with goodness
Number of Servings: 10

Ingredients

    1 Tlb canola oil
    1 small onion, chopped
    3 cloves garlic, chopped
    1 stalk celery, sliced
    5 baby carrots, sliced
    28 oz can diced tomatoes w/italian seasonings
    1 can kidney beans, drained and rinsed
    1 medium zucchini, quartered and sliced
    2 beef boullion cubes, 4 c water
    1 pkg McKenzie Gumbo Soup Vegetables
    1/2 pkg Birds Eye mixed vegetables
    1/3 C pearled barley
    2 Tlb brown rice
    Salt pepper and a dash of dried dill

Directions

Heat oil in soup pot. Add chopped celery, onion, garlic and carrot. Saute until soft but not browned.
Add tomatoes, and all remaining ingredients. Bring to boil, reduce heat to simmer and cook 1 hour. Makes about 10 servings, 2 c each.

Number of Servings: 10

Recipe submitted by SparkPeople user CSR2388.






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