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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 60.7
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 363.9 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.9 g

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

Submitted by: DAISYLADY

Introduction

This is a soup that was from Richard Simmons- eat with his diet plan 2 days a week instead of dinner and add a salad. This is a soup that was from Richard Simmons- eat with his diet plan 2 days a week instead of dinner and add a salad.
Number of Servings: 6

Ingredients

    Campbell's Tomato Juice from Concentrate, 24 oz.
    Oregano, ground, 1 tsp
    Red Ripe Tomatoes, 1.5 cup, cubed
    Baby Carrots, raw, 5 medium,sliced
    Green Peppers (bell peppers), 0.5 cup, chopped
    Zucchini, .5 cup, sliced
    Onions, raw, .5 cup, chopped
    Mushrooms, fresh, 5 medium ,sliced
    Cabbage, fresh, 1 cup, shredded
    *Bean sprouts, 0.5 cup
    Celery, raw, 1 stalk, small (5" long) ,sliced

Directions

Put tomato juice, black pepper and oregano in a pan and bring to a boil. Then add 4-5 cups of all the vegetables. Cover and lower heat. Simmer till vegetables are cooked but crisp.
6-1cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user DAISYLADY.






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