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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 96.3
  • Total Fat: 1.0 g
  • Cholesterol: 2.0 mg
  • Sodium: 661.4 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 4.9 g
  • Protein: 4.5 g

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

Submitted by: KRAZYKELLY72

Introduction

Hearty and very filling! Hearty and very filling!
Number of Servings: 10

Ingredients

    1/2 head of cabbage, sliced
    1/2 onion, diced
    1 cup of sliced carrots
    2 cups of cubed zucchini
    4 cups of baby spinach
    1 can of chickpeas
    3 tbsp tomato paste
    4 cups of low sodium chicken broth
    1 can of low sodium diced tomotes
    black pepper, to taste
    1 tbsp, basil, oregano, thyme
    chile flakes to taste
    3 cloves of garlic

Directions

Saute, onion and garlic for 3 minutes. Add in carrots, broth, tomato paste, diced tomatoes and cabbage and chickpeas.. Add spices and bring to a boil. Add zucchini and simmer for 15 minutes or until carrots and cabbage are tender. Add spinach and stir until wilted. Serve soup with a few dashed of hot sauce.

Serving Size: 8-10

Number of Servings: 10

Recipe submitted by SparkPeople user KRAZYKELLY72.






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