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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 76.3
  • Total Fat: 0.6 g
  • Cholesterol: 3.6 mg
  • Sodium: 705.9 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 5.0 g
  • Protein: 4.1 g

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

Submitted by: OUTDOORGIRL70

Introduction

I have used up a lot of my veggies I had left in my ref. Didn't want them to go bad. The sodium I don't think is that high. I make my own chicken broth. I have used up a lot of my veggies I had left in my ref. Didn't want them to go bad. The sodium I don't think is that high. I make my own chicken broth.
Number of Servings: 7

Ingredients

    Yellow Squash, 1.5 cup
    Asparagus, fresh, 5 spear, medium (5-1/4" to 7" long)
    Baby Carrots, 3 oz.
    Garlic, 3 clove
    green onions, 1 oz.
    Potato, raw, 2 cup diced
    Chicken Broth, 5 cup (8 fl oz.
    Water Hot, 2 serving
    peppers Mini, 1 serving
    Western family Black Beans Dry, 1 serving

Tips

You can make large batches and freeze for later.


Directions

Cut all veggies and put in a pot. I make my own chicken broth and freeze it for soups later on to add. Then I add water. cook till veggies are tender.

Serving Size: Makes 7, 1-cup servings






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