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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 59.1
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 117.5 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 1.4 g

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

Submitted by: STOGDILL99

Introduction

Low sodium, healthy & packed with flavor Low sodium, healthy & packed with flavor
Number of Servings: 12

Ingredients

    2 tbl spoons of olive oil
    2 small onions diced
    2 C of carrots chopped
    2 C of celery chopped
    1 C of cut green beans
    1 1/3 cup of halfed cherry tomatoes
    1 C of spaghetti squash, cooked & seperated w/ a fork
    1.5 package of chicken flavored broth from a "sleeve" pkage of Miejer Naturals concentrate (I had .5 c left over & threw it in)
    6 cups of water

Tips

The sesoning was hard to calculate because make a shaker of 2 table spoons of coriander, 1 tble spoon each of cumin, turmeric and curry & use it for everything. I used 1 tble spoon of the mixture for this reciepe. I like my veggies crunchy so if you like them soft cook longer. Would have loved to add spinach.


Directions

In large soup pan saute onions in olive oil till clear
Add spice, stir then add carrots, celery
Cook until desired softness
add tomatoes, cook until desired softness
Add water, chicken broth, water, and spaghetti squash
Simmer as long as you like.

Serving Size: Makes 3 quarts or 12 1-Cup servings






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