Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 75.5
- Total Fat: 1.5 g
- Cholesterol: 2.6 mg
- Sodium: 188.9 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 2.8 g
- Protein: 4.2 g
View full nutritional breakdown of Veggie soup calories by ingredient
Veggie soup
Submitted by: COFFEE-ADDICTIntroduction
really simple soup with random vegatable really simple soup with random vegatableNumber of Servings: 7
Ingredients
-
1 medium/large onion (yeilds about 1 cup)
1 large green bell pepper (or any bell pepper)
1 stock of celery (I took one I bought and just choped off the ends)
1 large tomato
mushrooms (I had 1.5cups worth)
chicken stock about 2.5 cups
water equal to the chicken stock used
galic
seasonings
Tips
Give the seasons time to "meld" before adding more. The longer the soup boils the more the taste comes out.
Directions
Put a little oil in the bottom of a large pot.
While oil is heating, chop onion.
Add onion
Chop Bell pepper
Add bell pepper, & stir
Chopp celery
Add celery & stir
Chop garlic & add
Chop tomato
Add tomato & stir
Once everything is cooked to your likely add equal parts water and chicken stock.
Chop mushrooms
Add mushrooms and stir for a min or so
Add seasonings to your taste
Allow to cook (rolling boil) until vegetables are tender and soup has the desired taste.
Serving Size: makes 7 2 cup serving
Number of Servings: 7
Recipe submitted by SparkPeople user COFFEE-ADDICT.
While oil is heating, chop onion.
Add onion
Chop Bell pepper
Add bell pepper, & stir
Chopp celery
Add celery & stir
Chop garlic & add
Chop tomato
Add tomato & stir
Once everything is cooked to your likely add equal parts water and chicken stock.
Chop mushrooms
Add mushrooms and stir for a min or so
Add seasonings to your taste
Allow to cook (rolling boil) until vegetables are tender and soup has the desired taste.
Serving Size: makes 7 2 cup serving
Number of Servings: 7
Recipe submitted by SparkPeople user COFFEE-ADDICT.
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