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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 86.5
  • Total Fat: 1.7 g
  • Cholesterol: 6.0 mg
  • Sodium: 1,099.4 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 2.5 g
  • Protein: 8.3 g

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

Submitted by: TOPS2KOPSVILLE


Number of Servings: 12

Ingredients


    Chicken Broth, 46 fl oz
    Vegetable Juice Cocktail (V8), 46 fl oz
    Onions, raw, 1 medium (2-1/2" dia)
    Celery, raw, 1 cup, diced
    Carrots, raw, 2 cup, strips or slices
    Broccoli, frozen, 1 package (10 oz)
    Chicken Thigh, 1 thigh, bone and skin removed

Directions

cook all ingred except broccoli and other fast cooking vegies you may add. for several hours. add pepper and other desired seasonings. about 1 hour before you turn heat off cook long cooking vegies with broth. you may add rice or noodles also. I put it in fridge and served the next day. it was yummy. I used a chicken back from a chicken that was in freezer.

Number of Servings: 12

Recipe submitted by SparkPeople user LESLIELEIGH57.






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