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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 130.3
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,555.4 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 5.1 g

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

Submitted by: PEARL3884

Introduction

This is a great vegetable soup that, if you substitute vegetable stock for the chicken stock, makes a great vegetarian meal. I also like to play with different combinations of vegetables, like adding okra or black beans. My friend Jesi makes this soup with mushrooms, onion, and tomato only. The couscous turns soup into a hearty meal. This is a great vegetable soup that, if you substitute vegetable stock for the chicken stock, makes a great vegetarian meal. I also like to play with different combinations of vegetables, like adding okra or black beans. My friend Jesi makes this soup with mushrooms, onion, and tomato only. The couscous turns soup into a hearty meal.
Number of Servings: 6

Ingredients

    1 Can Crushed or Chopped Tomatoes
    1 Can Cut Green Beans
    1 Can White Sweet Corn (can substitute yellow if you prefer)
    1 Large Onion, chopped
    5 Cups Chicken Broth (I use Better than Buillion- it tastes richer to me) or Vegetable Stock/Broth
    2 Cups Cooked Couscous

Directions

After you've chopped your onion, brown it lightly in a touch of olive oil in the pot you'll be using for the soup. Add the chicken stock first, especially if you're making it with Better than Buillion. This will make sure that the buillion cubes or paste fully dissolves.

Next, drain the canned green beans and corn (not the tomatoes). Add all three cans of vegetables to the pot. Cook on medium high until piping hot.

The best part of this soup is the couscous! You can either cook one serving at a time or cook the whole box and store it to use as you need. Put about 1/4 cup of cooked couscous in the bottom of the bowl you're using to serve the soup. Pour the hot soup over it and serve. If you've chosen to cook all the couscous at once and use it as needed, simply put the refrigerated (still cold) couscous in the bottom of the bowl and add extra hot soup over top! It's quick and simple!

Number of Servings: 6

Recipe submitted by SparkPeople user PEARL3884.






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