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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 137.4
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 784.7 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 7.0 g
  • Protein: 8.8 g

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

Submitted by: KITCORPS


Number of Servings: 10

Ingredients

    3 cans of chicken, beef or vegetable broth
    1 can red kidney beans
    1 can black eyed peas
    1 cup celery
    3 cups spaghetti squash
    1 can diced tomatoes
    1 onion
    3 carrots
    3 cloves garlic
    1/8 teaspoon pepper
    2 teaspoons basil
    1 teaspoon oregano


Directions

You can do this in a slow cooker for 5 hours or on the stove for an hour on simmer.

Chop all vegetables up including garlic. Combine all ingredients. Stir. Cook in slow cooker for 4 hours on high, this produces nice crunchy vegetables. Or you can cook on stove for maybe an hour on simmer after bringing to a boil.

Number of Servings: 10

Recipe submitted by SparkPeople user KITCORPS.






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