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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 136.1
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,071.9 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 6.1 g
  • Protein: 6.7 g

View full nutritional breakdown of Vegetables-On-Hand Soup calories by ingredient
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Vegetables-On-Hand Soup

Submitted by: JESUSLUVSYOU
Vegetables-On-Hand Soup

Introduction

Took whatever veggies I had that need to be cooked. I RINSED the canned beans before I use them, so that took away alot of the sodium. I don't know how to recalculate for rinsing the beans so sodium content is as if beans were NOT rinsed. Took whatever veggies I had that need to be cooked. I RINSED the canned beans before I use them, so that took away alot of the sodium. I don't know how to recalculate for rinsing the beans so sodium content is as if beans were NOT rinsed.
Number of Servings: 5

Ingredients

    1 Parsnip
    1 Carrot
    1/2 yellow onion
    1/2 red bell peppper
    1.5 c kale
    1 c baby portabella mushrooms
    garlic to taste (I love garlic)
    Swanson vegetable broth (Leave this out to decrease sodium)
    5 c purified water
    3/4 c RINSED white beans (rinsing decreases sodium)

Directions

Take whatever veggies you have, chop/peel/ slice, throw 'em in a crock pot with some purified water and cook on high for 4 hours.

Serving Size: makes 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user JESUSLUVSYOU.






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