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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 120.2
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 795.2 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 6.3 g
  • Protein: 5.1 g

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

Submitted by: MASSAGEGIRL23

Introduction

All kinds of veggies in a tasty soup that is pretty customization. Low cal, and if you omit the rice it is low carb! All kinds of veggies in a tasty soup that is pretty customization. Low cal, and if you omit the rice it is low carb!
Number of Servings: 8

Ingredients

    1 Can white Beans
    1 Can diced tomatoes
    1 can corn
    2 cups butternut squash
    1 cup zucchini
    1-2 bellpeppers, sliced
    1 cup cut carrots
    1 cup chopped spinach
    1 cup rice
    1 cup lentils
    3 tbs cilantro
    Cumin, curry, cardamom seasonings, salt and papper and
    Italian seasonings to taste.

Directions

1. Heat oil in 5-qt. Dutch oven or other large soup pot over medium heat. Add zucchini, carrots and, bell pepper, and salt, if using. Cover, and cook 6 to 8 minutes, or until veggies are softened, stirring occasionally. Uncover, and continue cooking 5 to 6 minutes more, or until celery is somewhat shrunken and leeks are browned.

2. Add Italian seasoning, and all other seasonings. Stir 30 seconds, or until fragrant. Add tomatoes and 8 cups water, and bring to a boil. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes. Add squash, cover, and simmer 10 minutes. Add green beans, white beans, and corn; simmer 10 minutes more, stirring occasionally.

Serving Size: makes 8 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MASSAGEGIRL23.






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