SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 145.4
  • Total Fat: 2.3 g
  • Cholesterol: 5.0 mg
  • Sodium: 1,179.6 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 5.2 g
  • Protein: 5.3 g

View full nutritional breakdown of DogBeard's Favorite Vegetable Soup calories by ingredient
Report Inappropriate Recipe

DogBeard's Favorite Vegetable Soup

Submitted by: DOGBEARD

Introduction

The best! My go-to recipe when I'm hungry for a good, hearty vegetable soup. The best! My go-to recipe when I'm hungry for a good, hearty vegetable soup.
Number of Servings: 12

Ingredients

    2 tbsp olive oil
    1 yellow onion, diced
    4 cloves garlic, minced
    1 tsp dried thyme
    1 bay leaf
    1/4 tsp fresh ground black pepper
    64 oz low sodium chicken stock
    1 (28 ounce) can diced tomatoes with juice
    2 large russet potatoes, diced
    2 cups carrots (about 4), sliced into rounds
    1 cup celery (about 3 stalks), sliced
    8 Brussels sprouts, ends cut off and quartered
    1-1/2 cup frozen corn kernels
    1 cup frozen green beans
    1/2 cup fresh Italian parsley, minced
    1 can of condensed tomato soup + one can of water
    1/2 lemon, juiced
    salt and pepper, to taste

Tips

I use Amy's Kitchen Tomato Soup or 1 small can of tomato paste.


Directions

In a large stock pot, over med heat, cook onion until translucent. Add garlic, thyme, salt, pepper, and bay leaf.

Add in the stock and canned tomatoes + their juices and stir.

Add in the potatoes and stir. Bring to a boil, turn down to simmer and loosely cover. Simmer until the potatoes are almost tender, about 12-15 minutes.

Add in the carrots, celery, and Brussels sprouts. Allow to simmer until the carrots are almost tender, about 10-12 minutes.

Add in the frozen corn and green beans and the parsley. Bring back up to simmer and cook until all the vegetables are tender, an additional 10 minutes or so.

Add in the condensed soup and water and the lemon juice. Add salt and pepper and season to taste. Remove bay leaf before serving

Serving Size: Makes 12 2-cup servings (its never enough!)

Number of Servings: 12

Recipe submitted by SparkPeople user DOGBEARD.






Great Stories from around the Web


Rate This Recipe