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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 139.7
  • Total Fat: 4.2 g
  • Cholesterol: 5.0 mg
  • Sodium: 1,589.4 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 5.3 g
  • Protein: 4.4 g

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

Submitted by: DGRIFFITH51

Introduction

My husband can't eat onions so they are missing from this soup. You can also add diced tomatoes or exchange cabbage for the kale. My husband can't eat onions so they are missing from this soup. You can also add diced tomatoes or exchange cabbage for the kale.
Number of Servings: 8

Ingredients

    2 c diced carrots
    2 c diced celery
    2 c diced green beans
    2 c diced zucchini
    2 c chopped kale
    4 c diced potato
    2 tbsl olive oil
    8 c broth, what every you prefer
    2 tsp salt
    1/2 tsp pepper

Tips

I serve with veggie & cheese sandwiches or a salad with garbonzo beans and whole grain crackers


Directions

Heat pan and add olive oil, dice carrots and add to pan, stir. Dice celery, add to pan and stir. Continue adding and stirring until all vegetables are added to the pot. Simmer for a few minutes. Add broth and simmer until vegetables are tender, about 30 minutes. Add salt and pepper and simmer for a few minutes more.

You can add diced chicken or beans if you want protein.

Serving Size: Makes about 8 two cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user DGRIFFITH51.






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