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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 44.5
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 186.8 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 1.4 g

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

Submitted by: SUSANMV1

Introduction

Consider pureeing this recipe if you like thick soups.

Add or leave out vegetables to suit your taste and the seasons.

Save time by using frozen vegetables instead of frozen. However, you may find the texture changes.
Consider pureeing this recipe if you like thick soups.

Add or leave out vegetables to suit your taste and the seasons.

Save time by using frozen vegetables instead of frozen. However, you may find the texture changes.

Number of Servings: 10

Ingredients

    2 cloves garlic, minced
    1 medium onion, diced
    2 medium carrots, diced
    1 medium red bell pepper, diced
    1 stalk of celery, diced
    2 small zucchini, diced
    2 cups green cabbage, shredded
    2 cups cauliflower florets
    2 cups broccoli florets
    1 tsp dried thyme
    6 cups low sodium vegetable broth
    2 tbsp fresh chives or parsley, chopped
    1/2 tsp Salt Sense
    1/4 tsp coarsely ground black pepper
    2 tbsp lemon juice

Directions

1. Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered about 10 minutes.

2. Stir in parsley or chives; season to taste with salt and pepper and lemon juice.

Serving Size: Makes about 10 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user SUSANMV1.






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