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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 32.5
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 325.9 mg
  • Total Carbs: 5.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 0.8 g

View full nutritional breakdown of MAKEOVER: Veggie Soup (by BJUBILEE) calories by ingredient
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MAKEOVER: Veggie Soup (by BJUBILEE)

Submitted by: BJUBILEE

View the original recipe for Veggie Soup

Introduction

Serve w/warm, crusty bread. Serve w/warm, crusty bread.
Number of Servings: 12

Ingredients

    1 chopped onion
    2 zucchini, sliced
    2 yellow squash, sliced
    2 diced carrots
    2 cups shredded cabbage
    1 cup diced bell pepper
    1/2 diced tomato
    1 cup low sodium tomato juice
    4 cups vegetable broth
    4 tsp evoo

Directions

In large pot heat olive oil. Cook all veggies, until tender and translucent. Add tomato juice, and broth all at once. Bring to boil. Simmer for 10 min. Remove from heat. Serve warm with salt, pepper, or fresh herbs.
Makes 12 1-cup servings.






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