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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 125.7
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 280.6 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 5.9 g
  • Protein: 11.9 g

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

Submitted by: KASPER10779

Introduction

Vegetable Soup Vegetable Soup
Number of Servings: 10

Ingredients

    * Vegetable Juice Cocktail (V8), 4 cup
    * Mixed Vegetables, frozen, 1 package (10 oz)
    * Bob’s Red Mill TVP, 2 cup
    * Red Potato, 300 grams
    * Cabbage, fresh, 2 cup, shredded
    * Celery Seed
    * Salt
    * Garlic
    * Onion (I use minced)

Directions

Rip up cabbage. Place in pot of water. Cube potatoes and add to pot. Sprinkle in Celery Seed. Bring to a boil, and cook until cabbage is clear. Drain off enough water, so that cabbage and potatoes are slightly cover. Add juice, frozen vegetables, tvp, minced onions, and spices. Allow to cook at least 2-3 hours on medium to low-medium heat, stirring occassionly. Add any vegetables you see fit. To thicken add additional tvp.

Number of Servings: 10

Recipe submitted by SparkPeople user KASPER10779.






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