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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 101.1
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,063.9 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 5.7 g
  • Protein: 5.0 g

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

Submitted by: BEATRIMSOON

Introduction

This is a variation on my Chock Full of Vegies Soup, basically I didn't have all of the ingredients and decided to make do with what I had on hand. So here it is! This is a variation on my Chock Full of Vegies Soup, basically I didn't have all of the ingredients and decided to make do with what I had on hand. So here it is!
Number of Servings: 10

Ingredients

    1 teaspoon olive oil
    1/4 of a small head of cabbage, chopped
    1/2 of a large onion, chopped
    1/4 of a large green pepper, chopped
    1 tablespoon of minced garlic
    a few grinds of pepper to your taste
    1/2 teaspoon of dried thyme
    Salt added to your taste
    1 15 oz can of diced tomatoes
    1 15 oz can of green beans
    1 15 oz can of mixed vegetables
    5-6 oz of V8 juice, low sodium
    1 quart low sodium fat free chicken broth

Directions

In a large non-stick pot over medium heat, saute the raw vegetables with the olive oil and seasonings. Saute until the cabbage is beginning to soften, no longer crunchy. Everything should be giving a good smell. Now add the canned vegetables with the juice and the chicken broth and V8 juice. Bring to a boil. At this point you can put this into a crock pot and simmer on low for 4-6 hours or you can continue to simmer this on the stove for 2 hours. Simmer with a lid on it.

Serving Size: about 10 1 cup servings






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