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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 149.3
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 414.4 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 6.3 g
  • Protein: 5.8 g

View full nutritional breakdown of Janet's Vegetable Soup calories by ingredient
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Janet's Vegetable Soup

Submitted by: JG0425

Introduction

An overabundance of vegetables in the fridge was the inspiration for this tasty, healthy soup. You can substitute whatever you have on hand. An overabundance of vegetables in the fridge was the inspiration for this tasty, healthy soup. You can substitute whatever you have on hand.
Number of Servings: 10

Ingredients

    1 tbsp olive oil
    1 medium onion, chopped
    3 cloves garlic, sliced
    2 cans reduced sodium fat free chicken broth
    1 can whole peeled tomatoes, squished
    1 15-oz can pink beans, drained and rinsed
    3 carrots, peeled and sliced
    4 russet potatoes, peeled and cubed
    1/4 of a green cabbage, chopped
    15 string beans, cleaned and cut into medium pieces
    5 large spinach leaves, stem removed and chopped
    2 zucchinis, sliced
    6 button mushrooms, sliced
    Salt and Pepper to taste

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Directions

Heat olive oil in a large pot or dutch oven. Add chopped onions, sautee until soft. Add broth and equal amount of water. Add squished canned tomatoes and their juice. Add carrots, potatoes, cabbage, and bring to a simmer. After these veggies have had time to cook, add zucchini, string beans, mushrooms, garlic, and drained rinsed beans. Simmer until all veggies are tender. Salt and pepper to taste.

Number of Servings: 10

Recipe submitted by SparkPeople user JHFG422.






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