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4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 137.4
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 911.1 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 3.7 g

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

Submitted by: SEASIDE47

Introduction

Food to die for Food to die for
Number of Servings: 8

Ingredients

    3 tblsp olive oil
    1 cup chopped green & red peppers
    2 leeks(white part only)
    3 cloves garlic,minced
    7 cups vegetable broth
    1 can italian-style diced tomatoes in juice
    8 cups fresh or frozen veggies any combination(broccoli,cauliflower,green beans,asparagus,
    carrots, corn, mushrooms, peas)
    1/4 cup chopped fresh basil
    1 tblsp chopped fresh thyme
    2 bay leaves
    1/4 tsp fresh ground pepper

Directions

1.In 4-quart sauce pan, heat olive oil over medium high heat. Add bell peppers, leeks and garlic and cook for 5 minutes, stirring frequently so garlic doesn't brown. stir in vegetable broth, tomatoes with juices, vegetables, basil, thyme, bayleaves, and pepper.
2.Bring mixture to boil over high heat. reduce heat to low, cover and simmer 30 minutes.
3.Uncover soup and simmer 15-20 minutes longer. to serve,remove bay leaves, sprinkle parmigiano-Reggiano over each serving(optional)
makes 8 1- cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SEASIDE47.






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Member Ratings For This Recipe

  • Loved this soup but far too much quantity. Only made half the quantity and added come beans for protein. Will be making it again. - 1/19/11

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  • LOVED IT! All the spices were great although i did have to omit some i didn't have and i added stew meat to make it more palatable to my fiance and mother in law. I will make it again, but probably with the addition of rice or beans. - 3/26/08

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  • Loved it - 2/22/08

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  • I made this and it's very yummy. I ended up using 1/2 water and 1/2 vegetable broth. - 2/6/08

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