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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 61.5
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 544.0 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.1 g

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

Submitted by: THRICEBLESSED

Introduction

Just a vegetable soup I threw together with what I had on hand Just a vegetable soup I threw together with what I had on hand
Number of Servings: 15

Ingredients

    1 can Italian style diced tomatoes (3.5 servings per can)
    1 Can Kidney beans (3.5 servings per can)
    3.5 cups vegetable broth
    4 cups Zucchini chopped, with skin
    3 medium carrots cut into bite sized pieces
    1/2 small onion
    1 cup sliced mushrooms
    1/2 yellow bell pepper
    1 cup cooked barley
    1 tsp olive oil
    3 cloves minced garlic
    Water, about 1-2 cups.
    Cayenne pepper to taste (optional)
    Salt to taste

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Directions

In a large pot, saute onion, mushroom and pepper in the olive oil for a few minutes.
Add the rest of the of the ingredients, bring to boil, reduce heat and simmer until done, (about 30-40 minutes)

Serving Size: 15 1 cup servings






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