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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 67.0
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 374.6 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 1.7 g

View full nutritional breakdown of VEGETABLE SOUP calories by ingredient
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VEGETABLE SOUP

Submitted by: CSR2388

Introduction

I bought several cans of Progresso Garden Vegetable soup on sale, then read the nutritional information when I got home -- 920 mg sodium per serving! I created this recipe to use up the soup and cut down on the sodium. I bought several cans of Progresso Garden Vegetable soup on sale, then read the nutritional information when I got home -- 920 mg sodium per serving! I created this recipe to use up the soup and cut down on the sodium.
Number of Servings: 12

Ingredients

    1 Tlb canola oil
    1 onion, chopped
    1 carrot, sliced
    1 clove garlic, minced
    1 1/2 stalks celery, sliced
    1 medium zucchini, quartered and sliced
    2 c vegetable broth
    1 can Progresso Garden Vegetable soup
    1 pkg McKenzies frozen gumbo mix
    1 can tomatoes

Directions

Heat oil in large saucepan and add onion, celery, garlic, carrots and zucchini. Saute until onion becomes translucent. Add remaining ingredients, bring to boil, simmer approximately 30 minutes, or until carrots and other vegetables are cooked. Makes approx 12 one-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user CSR2388.






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