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
Ruffage Vegetable Soup
Submitted by: DAISYLADYIntroduction
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.
6-1cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DAISYLADY.
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