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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 161.5
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 843.8 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 5.2 g
  • Protein: 9.6 g

View full nutritional breakdown of Herbed Veggie Soup calories by ingredient
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Herbed Veggie Soup

Submitted by: CJROARK

Introduction

Super Yummie, even without tempeh! Super Yummie, even without tempeh!
Number of Servings: 5

Ingredients

    1 tsp. Olive Oil
    1 Large Sweet Yellow Onion, diced
    8 oz. Organic Tempeh cut into 1/4" cubes
    3 Celery Stocks, chopped into small pieces
    2 tsp. dried thyme
    2 tsp. dried marjoram
    1 small sweet potato, peeled and cut into 1/4" cubes
    2 Cups Chopped Brussels Sprouts
    1-14.5 ox can of organic fire-roasted tomatoes
    4 cups low sodium veggie broth
    2 cups chopped spinach, fresh or frozen
    sea salt to taste
    ground pepper to taste


Directions

In large stockpot, heat oil overmedium heat nad saute' onion and garlic until soft. Add tempeh and saute' until slightly brown. Add celery, carrots, thyme, and marjoram and stir together. Cook for another 5 minutes or until carrots are soft. Add sweet potato, brussels sprouts, tomatoes and broth. Turn heat down to simmer and cook for about 30 minutes, until sweet potatoes are soft. Add spinach and stir.

Serving Size: Makes 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user CJROARK.






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