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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 257.4
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 466.0 mg
  • Total Carbs: 49.3 g
  • Dietary Fiber: 7.7 g
  • Protein: 7.9 g

View full nutritional breakdown of Daniel Fast Vegetable Soup - Tomato Base calories by ingredient
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Daniel Fast Vegetable Soup - Tomato Base

Submitted by: CSMNETC

Introduction

Basic vegetable soup, which complies with dietary guidelines for the Daniel Fast [Vegan with some additional restrictions]. Basic vegetable soup, which complies with dietary guidelines for the Daniel Fast [Vegan with some additional restrictions].
Number of Servings: 12

Ingredients

    Onions, raw, 2 large, chopped
    Olive Oil, 2 tbsp
    Bay leaves
    Celery, raw, 3 stalk, large (11"-12" long), chopped
    Carrots, raw, 3 large (7-1/4" to 8-1/2" long), chopped
    *365 Organic Diced Tomatoes, 3.75 cup, undrained
    *Spaghetti Sauce - Muir Glen Organic Tomato Basil, 3.5 cup [1 jar]
    *Potato, raw, 3 large (3" to 4-1/4" dia.), chopped
    *Wild rice raw, 0.5 cup
    *brown rice - 1/2 cup raw, 0.5 cup
    8 cups filtered water
    Peas, canned, 2 cup
    *Pic Sweet Mixed Vegetables, 3.5 cup
    Seasonings: black pepper, paprika, chili powder,

Directions

Saute chopped onion in olive oil until tender and aromatic. Place onions, celery, carrots, potatoes, rices, canned tomatoes, water, bay leaves, and sauce in large crock pot. Stir thoroughly. Cook on high for at least 4 hours, until rice and vegetables are tender -- may need to turn down to low when boiling. Add canned peas and frozen mixed vegetables. Stir; Season to taste. Cook on low until all vegetables are tender -about 2 more hours. Serve with whole grain unleavened crackers.

Serving Size: Makes almost 6 quarts of soup: nearly 24 cups, or 12 (about 2 cup) servings .






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