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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 48.6
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 29.7 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 1.8 g

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

Submitted by: DUTCH1811

Introduction

This is a great soup to eat on cold days or any day. Good as a snack too. This is a great soup to eat on cold days or any day. Good as a snack too.
Number of Servings: 12

Ingredients

    Celery, raw, 4 stalk, medium (7-1/2" - 8" long) (remove)
    Sweet peppers (bell), 1 cup, chopped (remove)
    Onions, raw, 1 large (remove)
    Asparagus, fresh, 10 spear, medium (5-1/4" to 7" long) (remove)
    Carrots, raw, 2 large (7-1/4" to 8-1/2" long) (remove)
    Green Beans (snap), 1 cup (remove)
    Zucchini, 3 cup, sliced (remove)
    Cabbage, fresh, .5 head, medium (about 5-3/4" dia) (remove)
    Garlic, 2 tsp (remove)
    Olive Oil. 1 TBS

Tips

You can different vegetables that are seasonal or that you prefer. You can also change this to a tomato based soup by adding dices tomatoes and tomato paste.


Directions

Clean all veggies. Dice or slice all veggies. Saute all veggies except the zucchini and cabbage in Olive Oil until tender crisp. I use my soup pan to saute my veggies. Add enough water to almost fill the pot. Simmer for about 90 min. Add spices to taste. I only added Garlic Salt and Pepper. Add Zucchini and cabbage. Simmer an additional 90 min.

Serving Size: Makes about 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user DUTCH1811.






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