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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 109.0
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 991.5 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 4.2 g
  • Protein: 3.3 g

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

Submitted by: LYDIAGABLE

Introduction

This is a delicious lunchtime soup that is easy to make. For less sodium you can use low sodium vegetable or chicken broth. This is a delicious lunchtime soup that is easy to make. For less sodium you can use low sodium vegetable or chicken broth.
Number of Servings: 2

Ingredients

    3 cups water
    1 stick celery
    5-10 baby carrots (as many as you like)
    1 cup (dry) whole wheat rotini noodles
    2 vegetable or beef buillion cubes.

Directions

Boil water in a saucepan, then add the buillion cubes and let dissolve. If using vegetable or chicken broth, heat in saucepan. (Do not use both)

Cut and add vegetables, boil about 10 minutes until tender.
Add whole wheat rotini, boil about 10 more minutes.
Turn off burner and allow to cool slightly. Serve hot.

More vegetables can be added and a variety of noodles can be used. This recipe is a basic one, so the possibilities are endless!



Number of Servings: 2

Recipe submitted by SparkPeople user LIVEWIRESAV06.






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