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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 126.1
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 202.8 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 3.8 g
  • Protein: 3.4 g

View full nutritional breakdown of Cherry's Vegetable Soup calories by ingredient
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Cherry's Vegetable Soup

Submitted by: POPEYETHETURTLE

Introduction

Vegetable Soup with a Twist Vegetable Soup with a Twist
Number of Servings: 6

Ingredients

    Water, 6 cup
    Bouillon, Wyler's, Chicken, 1 Cubes
    Barilla Piccolini Mini Shells Pasta, 3 oz, dry
    Potato, raw, 2 cups, cubed
    Carrots, raw, 85.05 grams, cubed
    Brummel & Brown, Original Spread made with Yogurt,
    2 Tbsp
    Green Peppers (bell peppers), 85.05 grams, cubed
    Celery, raw, 85.05 grams, cubed
    Onions, raw, 85.05 grams, cubed
    Cucumber (with peel), 85.05 grams, sliced and quartered
    Salt & pepper to taste - changes sodium values

    85.05 grams = 3 ounces. Some Spark food items don't offer an "ounce" option.

Tips

We add a Salt-free table blend to taste at the table.


Directions

Dissolve 1 Chicken cube in 6 cups warm water, bring water to a rapid boil. Add mini pasta shells, potato, carrots and spread. When water reaches full roiling boil, turn to low and cover. Cook approx 20 minutes, or until shells and potatoes are al dente. Add bell peppers, Celery & onions. bring water to boil, then cover and reduce heat to low. Cook approx 5 minutes. Uncover and add cucumber, bring to boil, cover and reduce heat to low. Cook approx 5 minutes.

Serving Size: Makes 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user POPEYETHETURTLE.






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