Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 123.4
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 549.8 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 5.8 g
  • Protein: 4.1 g

View full nutritional breakdown of Vegetable Soup II (Red!) calories by ingredient
Report Inappropriate Recipe

Vegetable Soup II (Red!)

Submitted by: SIORANTH


Number of Servings: 8

Ingredients

    35 ounces of freshly juiced beets, carrots, and celery
    Peppers: Cubanelle, Hungarian, Poblano, Bell, large chop
    1 lb tomatoes, quartered
    1 small onion, quartered
    2 cups fresh baby spinach
    1 large can tomato sauce (apx 3 cups)
    24 oz frozen or fresh mixed veggies such as broccoli, carrots, mushrooms, onions, peppers, cauliflower, etc

    Seasonings to taste: pepper, oregano, garlic powder, onion powder, thyme, rosemary, sodium-free chicken bouillon, Worcestershire sauce, Tabasco

SparkPeople Sponsored Video


Directions

Juice one large beet (about 3/4 to 1 lb), about 10 to 12 carrots, one head of celery except for 2 to 3 stalks.

To a blender add the tomatoes, onion, peppers, and then fill with juice to about halfway. Process until veggies are roughly chopped and blended. The juice should be chunky.

Add the blender mixture, the rest of the juice, and the can of tomato sauce to a large crockpot. Add in spices of your choosing. Add spinach and veggie blend. Turn on high for three hours or low for longer.

Serving Size: Makes 8 servings, apx 1-3/4 cups or 400 g per serving

Number of Servings: 8

Recipe submitted by SparkPeople user SIORANTH.






Great Stories from around the Web


Rate This Recipe