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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 73.6
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 135.4 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 3.4 g
  • Protein: 2.8 g

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

Submitted by: HAPPYLEIGH1

Introduction

Hearty and filling. Yum. Hearty and filling. Yum.
Number of Servings: 20

Ingredients

    1 medium onion, halved and sliced
    2 cloves of garlic, chopped
    3 medium carrots, sliced into medallions
    4 stalks of celery sliced into 1/4" pieces
    2 cups of sliced mushrooms
    4 small red potatoes halved lengthwise and then sliced and then half-cooked
    2 medium zucchini, sliced into medallions
    3/4 cup of frozen sliced okra
    1 cup lima beans, frozen
    1 cup green beans, frozen
    2 ears of corn, zipped from cobb
    3 cans of low sodium tomatoes, stewed and sliced
    2 tsp oregano
    1 tsp thyme
    1 tsp chipotle chile powder
    1 tbsp salt
    1 tbsp ground pepper
    2 cups low sodium vegetable stock
    2 cups of water


Tips

I use vegetable stock, but if you are not a vegetarian or vegan, chicken stock can always be substituted. Add water as needed and season with salt and pepper at the end.


Directions

Add olive oil to a large stockpot and heat over medium. When oil had heated a few minutes, add onion, garlic, celery and carrot and let the veggies soften for 4-5 minutes, long enough for the onion to soften and garlic to release it's scent. Add 1/4 cup of stock, mushrooms and collards. Continue to cook, allowing the collards to wilt and soften. Add another 1/4 cup of stock, remainder of veggies and beans, along with the cans of tomatoes with liquid reserve. stir and bring to a simmer. Continue adding all of the stock, 1/4 cup at a time so as to keep simmer. finish with herbs and spices and set to simmer for 30-40 minutes or until flavor has developed. Add water as needed during simmering. Check potatoes throughout.

Serving Size: makes 20 bowls of soup

Number of Servings: 20

Recipe submitted by SparkPeople user HAPPYLEIGH1.






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