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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 83.2
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 60.7 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 5.0 g
  • Protein: 3.7 g

View full nutritional breakdown of carrot vegetable soup calories by ingredient
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carrot vegetable soup

Submitted by: PASQUALE51


Number of Servings: 12

Ingredients

    1 lb. carrots, raw
    1 cup okra , sliced, frozen
    .5 cup celery, raw, diced
    1 cup onions, raw, diced
    1 cup yellow sweet corn, frozen
    1 15 oz. can green beans, no salt added
    1 15 oz. can diced tomatoes, no salt added
    1 10oz. package, baby lima beans, frozen
    1 qt. water, tap

Directions

Cook carrots in one of quart of tap water in open pressure cooker until soft. Put in blender and blend until smooth consistency. Pour back into pressure cooker. Add okra, celery, onions, corn, baby lima beans, Italian seasonings, and one quart water to pressure cooker. Bring to pressure and cook 6 minutes. Cool off immediately. Add green beans and tomatoes to soup.

Serving Size: makes 12-1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user PASQUALE51.






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