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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 73.3
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 716.5 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 4.3 g

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

Submitted by: STEPHANIE40356
Vegetarian Vegetable

Introduction

Delicious and super low calorie vegetable soup. I make a big pot and eat the leftovers for lunch all week. Delicious and super low calorie vegetable soup. I make a big pot and eat the leftovers for lunch all week.
Number of Servings: 20

Ingredients


    Ingredients:
    Carrots, raw, 370 grams (remove)
    Cabbage, fresh, 570 grams (remove)
    Garlic, 4 tsp (remove)
    Olive Oil, 2 tbsp (remove)
    Green Beans (snap), 200 grams (remove)
    Zucchini, 260 grams (remove)
    Tomato Paste, 1 can (6 oz) (remove)
    Vegetable Broth, 1190 grams (remove)
    *MorningStar Farms Meal Starters Grillers Recipe Crumble, 340 gram(s) (remove)

    Fresh Herbs and Seasonings

Directions

Chop all vegetables into bite sized pieces.

Sautee the carrots and cabbage in the olive oil and the minced garlic until crisp tender. (Salt and Pepper)

Add the Tomato Paste, 3 cans of Veggie Broth, and 3 Cans of Water bring to boil. (Salt and Pepper, Italian Seasoning, Red Pepper Flakes)

Add the Green Beans and Zucchini.

Add fresh herbs and Soy crumbles.

Salt and Pepper to taste.

Cook until all vegetables are tender.

Serving Size: Makes 20 1 Cup Servings

Number of Servings: 20

Recipe submitted by SparkPeople user STEPHANIE40356.






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Member Ratings For This Recipe

  • This is very good and I tweaked it a bit to satisfy our tastes. Instead of tomato paste I used a jar of organic spaghetti sauce I had and I used two 14.5 oz diced tomato cans. I also added minced garlic as well. I didn't have everthing on hand so I had to get creative. I'll make this again. - 11/17/11

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