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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 138.5
  • Total Fat: 1.0 g
  • Cholesterol: 5.0 mg
  • Sodium: 1,227.5 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 6.7 g
  • Protein: 6.1 g

View full nutritional breakdown of Fall veggie soup calories by ingredient
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Fall veggie soup

Submitted by: CINDYLOUWHO962


Number of Servings: 8

Ingredients

    Onions, raw, 1 cup, chopped (remove)
    Chicken Broth, 8 cup (8 fl oz) (remove)
    Carrots, raw, 2 medium (remove)
    *Potato, raw, 2 small (1-3/4" to 2-1/2" dia.) (remove)
    *Brown Rice, medium grain, 1 cup (remove)
    *Del Monte Petite Cut Diced Tomatoes, 2 cup (remove)
    Beans, red kidney, 1 cup (remove)
    Spinach, frozen, 1 package (10 oz) yields (remove)
    Zucchini, 2 cup, sliced (remove)
    2 garlic
    olive oil
    1 tsp dried thyme
    1 tsp salt
    pepper to taste

Directions

in large pot, saute onion, and garlic in olive oil. Add broth, carrots, potatoes, rice, thyme and salt. Bring to boil. At boil reduce heat and simmer for 30 minutes. add tomatoes, beans, spinach and zucchini. Simmer for 20 more minutes. Add pepper if desired

Serving Size: 8 bowls

Number of Servings: 8

Recipe submitted by SparkPeople user CINDYLOUWHO962.






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