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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 211.2
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 671.9 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 10.3 g
  • Protein: 7.8 g

View full nutritional breakdown of Chunky Vegetable Soup May 2011 calories by ingredient
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Chunky Vegetable Soup May 2011

Submitted by: SELDOMBITES

Introduction

I don't follow a specific recipe with my soups. I just throw in whatever we have in the fridge. I don't follow a specific recipe with my soups. I just throw in whatever we have in the fridge.
Number of Servings: 12

Ingredients

    10 red potatoes, cut into eighths
    Around 300g pumpkin, cut into chunks
    2 carrots, cut into chunks
    1 fennel, cut into chunks
    2 Parsnips, sliced
    1 swede, roughly chopped
    A handful of green beans (about a cup)
    A couple of handfuls (about a cup) of barley
    A couple of handfuls (about a cup) of dried lentils
    A couple of handfuls (about a cup) of yellow split peas
    1 litre if vegetable stock
    1 Tbsp of fish sauce
    1 Tbsp of soy sauce
    1 tsp salt
    1 tsp black pepper
    water

Directions

Place the potatoes, pumpkin, carrots, fennel, parsnips, swede and green beans in your slow cooker. Sprinkle over the barley, lentils and split peas. Add the fish sauce, soy sauce, salt and pepper. Pour the vegetable stock over the other ingredients, then add enough water to fill the slow cooker. Cook on low for about 8 hours.

Serving Size: 12 bowls

Number of Servings: 12

Recipe submitted by SparkPeople user SELDOMBITES.






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