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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 44.7
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 898.7 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.7 g

View full nutritional breakdown of vegetable soup calories by ingredient
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vegetable soup

Submitted by: JASMINE07


Number of Servings: 5

Ingredients

    Carrots, raw, 1 cup, chopped (remove)
    Onions, raw, .5 cup, chopped (remove)
    Garlic, 2 cloves (remove)
    *Pacific Natural Foods Beef Broth, 3 cup (remove)
    Cabbage, fresh, 1.5 cup, shredded (remove)
    *Green Giant Cut Green Beans, can, 0.5 cup (remove)
    Tomato Paste, 0.06 cup (remove)
    Zucchini, .5 cup, sliced (remove)
    Oregano, ground, .25 tsp (remove)
    Salt, 1 tsp (remove)
    Basil, .5 tsp (remove)

Directions

In a large saucepan with cooking spray, sauté carrot, onion, and garlic over low heat about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt. Bring to a boil.

Lower heat and simmer, covered, about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes. Serve hot.



Number of Servings: 5

Recipe submitted by SparkPeople user JASMINE07.






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