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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 86.4
  • Total Fat: 0.7 g
  • Cholesterol: 1.5 mg
  • Sodium: 344.7 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 5.4 g
  • Protein: 3.6 g

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

Number of Servings: 10


    Cabbage, fresh, 1 head, large (about 7" dia) (remove)
    Carrots, raw, 2 cup, chopped (remove)
    Onions, raw, 2 large (remove)
    Celery, raw, 1 cup, diced (remove)
    Chicken Broth, 3 cup (8 fl oz) (remove)
    Barley, pearled, cooked, 1 cup (remove)
    *Tomatoes, red, ripe, canned, whole, no salt added, 2 cup (remove)


cut all vegetables and cook with chicken broth and cunned tomato for two ~ three hours.
if you like, add chicken or tofu.

Serving Size: 10 1-cup

Number of Servings: 10

Recipe submitted by SparkPeople user 53696KENZO.

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