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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,943.4
  • Total Fat: 51.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 5,660.2 mg
  • Total Carbs: 288.4 g
  • Dietary Fiber: 75.5 g
  • Protein: 83.1 g

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

Submitted by: CINDAWEBER

Introduction

A easy to make fresh vegetable soup with Basil, Parsley and Sage for seasoning and butternut squash, potato, carrots, kidney beans and pinto beans. A easy to make fresh vegetable soup with Basil, Parsley and Sage for seasoning and butternut squash, potato, carrots, kidney beans and pinto beans.
Number of Servings: 1

Ingredients

    1 red onion chopped
    3 cloves garlic chopped
    4 carrots in chunks
    1 small butternut squash pealed and cut in cubes
    1 potato cut into cubes
    1 Anaheim pepper cut in strips
    1 Serrano pepper finely chopped
    5 fresh tomatoes cut into quarters
    3 tablespoons fresh parsley
    1 tablespoon fresh sage
    2 tablespoons fresh basil
    1 can pinto beans
    1 can kidney beans
    10 cups water
    2 tablespoons Better than Bullion vegetable base

Tips

For additional spice add 1 more Serrano pepper.
You can also soak dried beans, cook separately, drain the water and use in the recipe.


Directions

Heat grape seed oil and add whole chopped red onion and sautee for two minutes, add three chopped cloves of garlic, add fresh parsley, sage and basil. Add carrots and sauté until onion is wilted and carrots slightly brown.
Add 10 cups water and 2 tablespoons Better than Bullion vegetable base.
Add 1 can of tomato sauce or canned tomatoes
Add 5 fresh tomatoes cut into quarters
Add squash
Add potato
Bring to a simmer, turn down heat and cook for two hours.
It can also be put in a slow cooker

Serving Size: Makes approximately 12 1-cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user CINDAWEBER.






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