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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 154.9
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,598.2 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 4.2 g
  • Protein: 6.8 g

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

Submitted by: JKJ599


I wanted something warm on a raw day...this is what I had in the house! I wanted something warm on a raw day...this is what I had in the house!
Number of Servings: 4


    5 cups water
    3 TBS Better Than Bouillon Organic Chicken
    1 celery stalk, medium
    1/2 cup chopped onion
    2 cloves garlic, chopped
    1 TBS grapeseed oil
    1/2 cup Bush's Black Beans, drained and rinsed
    1 cup frozen mixed vegetables (corn, carrots, green beans)
    1/2 cup (dry) Dreamfield's Low Carb Elbow Noodles


Boil the water and dissolve the bouillion in it. In a saute pan, heat the grapeseed oil ans cook the onion and celery, but not too soft. Add the garlic just until fragrant, about 30 seconds.
Add this to the broth along with the vegetables, beans and noodles. Let it boil and then bring it to a simmer for 15 minutes.
(Makes about four 1.5 cup servings)

Number of Servings: 4

Recipe submitted by SparkPeople user JKJ599.

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