- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 179.1
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,450.9 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 11.7 g
- Protein: 10.6 g
"Clean out the Fridge" Vegetable SoupSubmitted by: ANTIOCHIA
IntroductionA good way to use up those veggies! A good way to use up those veggies!
4 cups water
1 6 oz. can tomato paste
4 tsp. Better that Bouillon vegetable base
(or use vegetable broth seasoning for 4 cups broth)
2 cloves garlic, minced
1 bay leaf
1-1/2 teaspoons Italian seasoning (or your favorite dried herbs)
1 cup chopped onions
1 can black beans, undrained
2 cups chopped cabbage
1 cup diced carrots
1 cup diced onions
1 can green beans, drained (or 1-1/2 cups cooked or raw green beans.)
2. Add the onions, garlic, tomato paste, vegetable base, tomato paste, bay leaf, Italian seasoning and black beans.
3. Then add the following vegetables as you chop them up (If you are using fresh raw green beans, add them now too): cabbage, carrots, celery.
4. Cook until vegetables are tender, then add the rinsed, drained green beans.
5. If you want to achieve the same nutritional values that I did, pour into an 8 cup measure. Add water if necessary to reach 8 cups. Makes 4 servings, 2 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user ANTIOCHIA.